Cajun Rub

Cajun Rub Recipe
Photo: Marcus Nilsson; Styling: Deborah Williams

Recipe from


Ingredients

1 tablespoon mustard powder
1 tablespoon ground cumin
2 teaspoons celery seeds
1 1/2 teaspoons black pepper
1 teaspoon kosher salt
1 teaspoon brown sugar
1/8 teaspoon cayenne pepper

Preparation

Combine the ingredients in a small bowl.

Coat 2 pounds of poultry, meat, or seafood with 1 tablespoon olive oil. Sprinkle with the rub, pressing gently to help it adhere to the food.

Cook on a lightly oiled grill to the desired doneness.

Tips: To intensify a rub's effect, apply it to food several hours before cooking. Refrigerate the food, covered, until ready to cook.

Since rubs keep well and are easy to make (most call for ingredients you probably have in your pantry), they're worth mixing up in double or triple batches to have on hand for last-minute meals. Stored in a tightly sealed container in a cool, dry place, a rub will remain fresh for up to 1 month.

Best With: Chicken wings, London broil, pork tenderloin, pork chops, shrimp, and salmon.

Note:

Sara Quessenberry,

June 2008
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