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Cajun Rub

0:10 - Prep 0:10 / Cook None
Beginner

Cajun cooking comes from the native French-speaking Acadian descendants inhabiting Louisiana and parts of other Southern states. This homemade Cajun Rub combines filé powder, cayenne powder and bay leaves for an authentic blend of woodsy, spicy and savory flavors. It works well with almost anything from rib eye steaks and prime rib roast to fresh scallops and shrimp. Follow it precisely or customize it to your taste.

Match the rub you use to the meat you’re cooking. For ribs, pulled pork, chicken and brisket, we recommend Carolina-Style Rub. Texas-Style Rub is ideal for steak, chicken and pork plates. When you have chicken thighs, duck, beef or lamb on the grates, go with some Coffee Rub.

1 Servings
Tags: Cajun Rub Cajun Rub Dry Rub Dry Rub Spice Rub Spice Rub
Ingredients
Dry Rub
  • 3/4 cup kosher salt
  • 1/4 cup garlic flakes
  • 1/4 cup black pepper
  • 1/4 cup onion flakes
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons dried oregano
  • 1 1/2 tablespoons dried thyme
  • 1 tablespoon filé powder
  • 2 teaspoons cayenne powder
  • 1 teaspoon ground bay leaves
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Preparation
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Step 1 Of 2
1. In a small bowl, combine salt, garlic flakes, pepper, onion flakes, brown sugar, oregano, thyme, filé powder, cayenne powder and bay leaves. Mix with your fingers to make sure there are no clumps.
Hot TipFilé powder has a woodsy flavor similar to root beer. It’s made from ground sassafras leaves and is used to season gumbo, among other foods. You can find it in the spice or gourmet section of most grocery stores.
2. Generously apply or rub the seasoning over the entire surface of the meat.
Hot TipYou can store this rub in an airtight container in a cool place for up to 6 months.
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