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Creole Seasoning Rub Recipe

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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.

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


Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.98 from 35 votes
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:
Cajun
,
Creole

Makes:

Servings: 3 cup

Takes:

Prep Time: 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
Notes:
Makes. About 1/3 cup/78.5 ml

 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

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

Related articles

Published On: 2/2/2018 Last Modified: 10/4/2021

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  • Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”

 

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