It had been 1993, and that i was cooking an outside dinner function for any large corporation. The theme ended up being to be Cajun. At that time I didn’t know to much about Cajun or creole cuisine, and so i made the decision to inquire about around. I discovered a chef from New Orleans who was simply noted for his famous Cajun Dry Rub. This recipe am popular he stored the initial recipe inside a safe deposit box at his local bank.

After speaking with him for many hrs, he recognized which i would be a trained chef and it was willing that helped me to by any means possible. This is when he decided to allow me to in on his secrets. The following handful of days I attempted all his recipes plus they were fantastic, however the one I needed was the Cajun rub. I known as him following the big function to inquire about if he’d share it beside me. He explained he would send us a sample from the rub, and when I possibly could guess all the ingredients within the rub, i then might have the recipe and share it with anybody. I stated you have an offer.

He sent the rub and that i started to taste and re-taste for many days. Finally, I known as him and told him I believe I understand the recipe. He silently took in and stated I had been close but didn’t have one component. I felt like I’d unsuccessful and it was prepared to hang up the phone. It had been at that time as he stated wait….you had been so close which i have made the decision to provide you with the Cajun Rub recipe anyway. I had been elated and stuck the telephone. I’ve now made the decision to talk about this incredible recipe wonderful you.


Use like a coating for pork chops, ribs, beef or chicken

2 T. paprika

2 teaspoon. salt

2 teaspoon. onion powder

2 teaspoon. garlic clove powder

2 teaspoon. Cayenne

2 teaspoons brown sugar

1 1/2 teaspoon. ground white-colored pepper

1/2 teaspoon. ground pepper

1 teaspoon. dry thyme leaves

1 teaspoon. oregano leaves

1 teaspoon. Old bay seasoning

In jar with tight-fitting lid, shake together all ingredients. Store tightly covered at 70 degrees. Makes about 1/2 cup.