Cajun Seasoning Rub Recipe
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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:
Servings: cups
Takes:
Ingredients
- 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
- ½ cup American paprika
- ¼ cup ancho powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons sugar
- 2 tablespoons cayenne powder
- 1 tablespoon mustard powder
- ¾ teaspoon ground mace
- ¾ teaspoon grated or ground allspice
Notes:
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
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
- 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.
- Combine the ground mix with the rest of the ingredients and mix thoroughly. Store in a tightly sealed glass jar or shaker.