This Cajun rub is savory, peppery and a little smoky. It uses three kinds of pepper for layers of heat and keeps the salt low so you can use it in marinades without overdoing it. Mix a jar and keep it on hand for jerky, chicken and seafood.
The recipe
Ingredients
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp kosher salt
- 2 tsp coarse black pepper
- 1 tsp ground white pepper
- 1–2 tsp cayenne pepper
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp brown sugar (optional)
Steps
- Measure all the ingredients into a small bowl. Use 1 tsp cayenne for medium heat or 2 tsp for hot.
- Stir well with a fork or whisk, breaking up any clumps of paprika or brown sugar.
- Rub a pinch of the dried oregano and thyme between your fingers as you add them to release more flavor.
- Taste a tiny pinch and adjust the cayenne or salt if you like.
- Spoon the rub into a clean, dry jar with a tight lid. Label it with the date.
Why this works
Cajun seasoning is built on paprika, garlic, onion, pepper and dried herbs. Using both sweet and smoked paprika gives color and a hint of smoke. Black pepper adds a sharp bite, white pepper brings a slow, earthy heat, and cayenne adds the kick. Many store-bought blends are mostly salt. This one keeps salt low, so it works well in jerky marinades that already have soy sauce.
How to use it
- Jerky: add 2 tbsp to a jerky marinade and dust a little more on the strips. Try it in our Cajun beef jerky or stir 1 tbsp into the marinade for chicken jerky.
- Chicken: use about 1 tbsp per pound on wings, thighs or breasts. Add a little extra salt for chicken, since this rub is low in salt.
- Shrimp: toss peeled shrimp with oil and a light coat of rub, then smoke or grill. Our smoked shrimp recipe is a good match.
- Everything else: sprinkle it on fries, popcorn, corn on the cob or roasted potatoes.
Make it your own
Salt-free: leave out the salt and season the meat with salt on its own. This gives you more control.
Hotter: add 1/2 tsp red pepper flakes or a pinch of ground chipotle.
Herb-heavy: add 1 tsp dried basil for a more Creole-style flavor.
No sugar: skip the brown sugar if you plan to cook at high heat, since sugar can burn.
Storage
Keep the rub in an airtight jar in a cool, dark cupboard. It stays fresh for about 6 months. After that it's still safe, but the paprika and herbs start to lose their flavor and color. Always use a dry spoon so no moisture gets into the jar.
Gear for this recipe
- A small glass jar with a tight lid
- Measuring spoons and a small whisk
If you'd rather buy a blend, our guide to the best BBQ rubs covers some good store-bought options.
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