Ragin’ Cajun

Cajun dry rub is a wonderful way to add a bold punch of flavor to almost anything.

Our version is sugar-free.

This versatile rub is a phenomenal blackening blend for poultry, seafood, and fish.

It’s also delicious dusted over roasted potatoes, popcorn, nuts, and scrambled eggs.

Dress up your store-bought mayo with 1 teaspoon per ½ cup of the condiment.

Or make a crazy-good compound butter to melt over veggies or your favorite grilled protein.

To do this, soften ½ cup of unsalted butter and incorporate 1 tablespoon of the Cajun rub. Store the compound butter in the fridge for up to a month. Or freeze it for up to 6 months.

We love it on our Blackened Shrimp Salad with Teppan Dressing or on our Blackened Chicken over Lemony Spinach.

 

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Cajun Dry Rub Yum
Cajun Dry Rub - 1080 | Sister Spice
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Cuisine French, Southern
Prep Time 5 minutes
Servings
cup
Ingredients
Cuisine French, Southern
Prep Time 5 minutes
Servings
cup
Ingredients
Cajun Dry Rub - 1080 | Sister Spice
Votes: 0
Rating: 0
You:
Rate this recipe!
Tap the cart icon to add to your shopping list.
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Instructions
  1. Measure herbs and spices. Combine in a small bowl and mix together until well incorporated.
    Cajun Dry Rub - Step 1 | Sister Spice
Recipe Notes

Check ingredients and/or manufacturer's website to ensure herbs and spices are gluten free.

Store in a dry airtight container in the pantry for up to 6 months.

Recipe courtesy of www.sisterspicekitchen.com 
© 2018 Spice Brands, Inc. All rights reserved.
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