“Born in the bayous of Louisiana and immortalized by the pan-blackened fish of legend Paul Prudhomme, this rub will lend a Cajun accent to anything on which you sprinkle it, especially chicken, steak and seafood. Courtesy of Steven Raichlen's 'How To Grill Barbecue Bible'.”
READY IN:
10mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients well.
  2. Store in an airtight container, away from heat and light.
  3. It will keep for at least six months.
  4. Use 2-3 teaspoons per pound of meat.

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