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.
Other Recipes You May Like
The Skillet Every Kitchen Needs for Blackening