Here’s your spicy Cajun dry rub seasoning for gumbo, jambalaya, and crawfish etoufee. It also works well rubbed on pork, chicken and turkey. Or taste it in Oysters Grilled with Roasted Garlic Butter and Romano.
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 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).
This recipe is adapted with permission from Fire It Up: 400 Recipes for Grilling Everything by Andrew Schloss and our editor, David Joachim. This book is full of recipes for grilling unusual meats like goat, bison, elk, venison, goose, and ostrich.
Creole Seasoning Rub Recipe
Rate this RecipeIngredients
Method
- Mix everything together. Store in a tightly closed container for up to 1 month.
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