Cajun Dust

This is one of the most versatile rubs I use.  Use this for any dish that calls for blackened meat….fish, chicken, etc.  It is easy to make and much cheaper than buying Emeril’s, Tony Cachere or Prudhomme’s Cajun seasonings.

4 tablespoon Paprika
2 tablespoons Salt
2 tablespoons Black pepper, coarsely ground
1 1/2 tablespoons Basil, dried
1 1/2 tablespoons Garlic powder
1 tablespoon Onion powder
1 tablespoon Oregano, dried
1 tablespoon Cayenne pepper
1 tablespoon White pepper
1 tablespoon Thyme, dried

Mix and use for blackened dishes and any other dishes that call for Cajun seasoning.
Makes 1 cup.

BBQ techniques, family recipes