Creole Seasoning Rub Recipe

Here's your spicy 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.

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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.

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Creole Seasoning Rub

This is a great spicy seasoning for gumbo, jambalaya, and crawfish etoufee. It also works well rubbed on pork, chicken and turkey.

Course. Sauces and Condiments.

Cuisine. Creole. Cajun.

Makes. About 1/3 cup

Takes. About 5 minutes.

Ingredients

1 tablespoon American style paprika

2 teaspoons ground black pepper

2 teaspoons cayenne pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dried thyme leaves

1 teaspoon dried oregano leaves

1 teaspoon sugar

Method

1) Mix everything together. Store in a tightly closed container for up to 1 month.

"Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France."Paul Prudhomme

Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 

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