There’s a lotta stuff in this rub, but hey, in Louisiana they learned to cook from the kings of complexity, the French. This is your mix for making Andouille Sausages. It can also be used as seasoning for jambalaya, gumbo, and blackened fish.
Since there is no salt in this recipe, (click here to read why our rub recipes do not have salt), salting the meat first is a must. This process is called dry brining. Salt will penetrate deep into the meat so you should get it on in advance, perhaps overnight. The rest of the spices and herbs cannot penetrate very deep, so the rub can go on anytime, even just before you start cooking. The general rule of thumb is 1/2 teaspoon Morton Coarse Kosher Salt per pound (453.6 grams) of meat (don’t include bone, and ribs are about half bone).
Cajun Seasoning Rub Recipe
Rate this RecipeIngredients
Method
- Put the bay leaves, peppercorns, rosemary, oregano, celery seed, caraway seed, and chili flakes into a spice grinder or clean coffee mill and pulse until finely ground. If you prefer, you can use a mortar and pestle.
- Combine the ground mix with the rest of the ingredients and mix thoroughly. Store in a tightly sealed glass jar or shaker.
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