The mix below for my traditional Cajun BBQ rub is really easy to prepare and packs in the flavor.
The heartland for this style of cooking is a small area of Louisiana and what makes if distinctive is the blend of herbs and spices.
What makes Cajun cooking so great is all the different influences that have come together to make such a distinctive flavor. In some ways it's more a way of life than a style of cooking and those of us who live to eat will fully appreciate all that Cajun cooking has to offer.
Some will argue that there isn't much difference between
Cajun and Creole cooking but for me it's in the herbs - the use of herbs
is a lot more prevalent in Cajun cooking.
The original Cajun settlers (expelled from Acadia, Nova Scotia) were very poor and it is from the humble roots that some great traditional dishes have arisen. Take for example pork cracklings which is a favorite snack and boudin blood sausage or black pudding as I know it.
The best thing about a Cajun rub however is that you can apply it to almost any meat, red white or even fish, slap it on the grill and you've got a tasty treat in minutes. Let's get straight to the ingredients.
Yield:- ¼ cup or 65g
Preparation Time:- 5 minutes
Marinade Time:- 30 minutes
Cooking Time:- n/a
Total Time:- 35 minutes
All pure spices so no allergens in this rub.
Simply mix all the herbs and spices together and there you have it. Don't feel you have to have everything fully mixed because this seasoning would traditionally have been made from the whole spices and then cracked in a pestle and mortar so just a rough mix is good enough
TIP - Coat the meat with vegetable oil before you apply the rub, that way you'll be sure that the rub sticks.
Sprinkle the rub generously over your meat. After that, give your meat about 30 minutes so that the rub can "soak in" to the surface of the meat and then it's onto the grill.