Cajun Seasoning Rub Recipe

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. As with all our rub recipes, this one has no salt. You will add salt separately. I explain why in my article on The Science Of Rubs.

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This is a great mix for making Andouille Sausages or for using as a seasoning for jambalaya, gumbo, and blackened fish.

Course. Sauces and Condiments.

Cuisine. Cajun.

Makes. 2 1/2 cups

Takes. 15 minutes


24 bay leaves

3 tablespoons whole black peppercorns

3 tablespoons dried rosemary

1 tablespoon dried oregano

1 tablespoon celery seeds

1 tablespoon caraway seeds

1 tablespoon chili flakes

1/2 cup American paprika

1/4 cup ancho powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons sugar

2 tablespoons cayenne powder

1 tablespoon mustard powder

3/4 teaspoon ground mace

3/4 teaspoon grated or ground allspice


1) 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.

2) Combine the ground mix with the rest of the ingredients and mix thoroughly. Store in a tightly sealed glass jar or shaker.

"Cajun is country food by farmers and fishermen that arrived in Louisiana from Acadia, Canada."Paul Prudhomme

Meathead Goldwyn

Meathead is the founder and publisher of, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.



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