The mix below for my 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.
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. Demonstrating this point well is another
cajun barbecue rub
that I've prepared which has a different spice mix but the fundamental herb base remains.
The original Cajun settlers (expelled from Acadia, Nova Scotia) were very poor and it is from the humble roots that some great dishes have arisen. Take for example pork cracklings which is a favorite snack and boudin blodd 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.