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.
Find This Recipe
Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, […]Buy Now ‣