It was 1993, and I was cooking an outdoor dinner function for a large corporation. The theme was to be Cajun. At the time I did not know to much about Cajun or creole cuisine, so I decided to ask around. I came upon a chef from New Orleans who had been known for his famous Cajun Dry Rub. This recipe was so popular that he kept the original recipe in a safe deposit box at his local bank.
After talking with him for several hours, he realized that I was a trained chef and was willing to help me in any way possible. Thats when he agreed to let me in on some of his secrets. The next couple of weeks I tried all of his recipes and they were fantastic, but the one I wanted was the Cajun rub. I called him after the big function to ask if he would share it with me. He told me that he would send me a sample of the rub, and if I could guess all of the ingredients in the rub, then I could have the recipe and share it with anyone. I said you got a deal.
He sent the rub and I began to taste and re-taste for several weeks. Finally, I called him and told him I think I know the recipe. He quietly listened and said I was close but was missing one ingredient. I felt like I had failed and was ready to hang up. It was at that moment when he said wait….you were so close that I have decided to give you the Cajun Rub recipe anyway. I was elated and hung up the phone. I have now decided to share this incredible recipe with all of you.
Use as a coating for pork chops, ribs, beef or chicken
2 T. paprika
2 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. Cayenne
2 teaspoons brown sugar
1 1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1 tsp. dry thyme leaves
1 tsp. oregano leaves
1 tsp. Old bay seasoning
In jar with tightfitting lid, shake together all ingredients. Store tightly covered at
room temperature. Makes about 1/2 cup.
Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.
In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.
For more recipes and to receive your free cookbook, visit his site.
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