Marinades, Sauces, Rubs & Salsas
Ragin’ Cajun RubSteven Raichlen
Consider the following rub, which was inspired by the Cajun spices used for pan-blackening. Cayenne and black pepper give it gumption, but there’s more to the rub than heat. You’ll need to know about one special ingredient here: filé powder, or ground dried sassafras leaves.
Ragin’ Cajun Rub
- Yield: Makes 1 cup
- 1/4 cup coarse salt (kosher or sea)
- 1/4 cup paprika
- 3 tablespoons freshly ground black pepper
- 1 tablespoon cayenne pepper, or to taste
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon filé powder
- 2 teaspoons freshly ground white pepper
- 1 teaspoon ground bay leaf
Step 1: Combine all the ingredients in a bowl and stir or whisk to mix.
Step 2: Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months.
For a sweeter rub, add 1 teaspoon fennel seeds. Grind the seeds in a spice mill before adding them to the rub. This fennel variation goes particularly well with fish.
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