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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The Skillet Every Kitchen Needs for Blackening
Lodge Cast Iron Skillet – Click image to purchase on Amazon.com
| Prep Time | 5 minutes |
| Servings |
cup |
- 1 tablespoon sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
Ingredients
| |
- Measure herbs and spices. Combine in a small bowl and mix together until well incorporated.
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.
