Cajun Blackening Rub Louisiana Style

Name: Cajun Blackening Rub Louisiana-Art
Total time: 10 min
Cuisine: Deutsche Küche
Ingredients: 25 g Geräuchertes Paprikapulver; 12 g Knoblauchpulver; 10 g Zwiebelpulver; 8 g Cayennepfeffer; 8 g Schwarzer Pfeffer, fein gemahlen; 5 g Weißer Pfeffer, gemahlen; 15 g Grobes Meersalz; 10 g Getrockneter Thymian; 7 g Getrockneter Oregano

RubOtherDryingEasy10 minutes

Fiery, aromatic blackening rub in the Louisiana tradition with paprika, thyme and hot pepper – ideal for chicken, fish and shrimp.

Ingredients(for 0.1 kg)

Smoked paprika powder25 g

Garlic powder12 g

Onion powder10 g

Cayenne pepper8 g

Black pepper, finely ground8 g

White pepper, ground5 g

Coarse sea salt15 g

Dried thyme10 g

Dried oregano7 g

Instructions

Preparation

3 Minuten

Weigh all spices. Briefly rub the dried thyme and oregano between your palms to release the essential oils.

Mixing

3 Minuten

Mix all ingredients thoroughly in a bowl until a homogeneous, deep red-brown blend is formed.

Storing

2 Minuten

Fill the mixture into an airtight jar, label and store at room temperature in a dark place. Shelf life approx. 4 months.

Pro Tip

For authentic blackening, briefly dip the meat in melted butter before rubbing with the spice mix – this creates the perfect, slightly charred crust.

Glossary Terms

Dry Rub

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