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.
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
Prep Time: 5minutes
1tablespoonAmerican style paprika
2teaspoonsground black pepper
2teaspoonsdried thyme leaves
1teaspoondried oregano leaves
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.
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 RecipeThis 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.
Mix everything together. Store in a tightly closed container for up to 1 month.
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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