RolandG
Posted: Oct. 19 2006, 12:33 ET
Cajun Dry Rub Seasoning Recipe
This can be rubbed into meat, fish, poultry or added to almost any dish that you want to spice up.
Makes about 2-1/2 cups
8 tablespoons paprika
3 tablespoons cayenne
6 tablespoons ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
6 tablespoons sea salt
2 tablespoons ground cumin
4 tablespoons dried oregano
4 tablespoons dried thyme
Combine all the ingredients, blending well. Store in an airtight container away from heat or light. For best flavour use within 3 – 4 months.
Tabi
Posted: Oct. 19 2006, 12:47 ET
Thanks Roland!
What is the recommended serving size (how many tablespoons per 100g)? How much is mild vs. medium vs. extra spicy? I'm a light-weight when it comes to spicy stuff!
RolandG
Posted: Oct. 19 2006, 13:05 ET
I would guess the serving size to be the same as the other seasonings "1 tbsp per day unless otherwise specified". That's what I'm going with.
1 Tbsp isn't much for a rub so it may work better to add a little water and make a thin paste that can be brushed on whatever you're seasoning.
Cut the amount of Cayenne in half if you don't like things to spicy .. you can always re-adjust and add more.
Tabi
Posted: Oct. 19 2006, 13:17 ET
Great! Thanks Roland.
Debby
Posted: Oct. 19 2006, 13:26 ET
Mmm, this sounds good. I'll have to try it.
BrianB
Posted: Oct. 19 2006, 13:35 ET
| Quote (RolandG @ Oct. 19 2006,13:05) |
| I would guess the serving size to be the same as the other seasonings "1 tbsp per day unless otherwise specified". That's what I'm going with. 1 Tbsp isn't much for a rub so it may work better to add a little water and make a thin paste that can be brushed on whatever you're seasoning. Cut the amount of Cayenne in half if you don't like things to spicy .. you can always re-adjust and add more. |
I think I'll give this a shot tonight. I'm going to take 1 Tbsp of it and mix it with some water and then a dab of xanthan gum. That should volumize it a little bit. Of course I think I'll add some ground habanero too to really heat things up. Thanks for the recipe Roland!
BrianB
Posted: Oct. 19 2006, 13:48 ET
This recipe sounds awesome, but it makes like 2.3 cups of spice, and even if you ate a tablespoon a day, that's gonna last awhile. So in Googling around I found this awesome tool. You key in your recipe ingredients and quantites and then tell it what factor you want to apply (double the recipe, halve it, etc.) and it figures out the new amounts expressed in a useful form (i.e. it won't say 3/4 tablespoon -- which would be hard to measure -- it will say 2 1/4 teaspoons -- which is easy to measure since most sets have a 1/4 tsp. spoon).
So I ran your recipe through it and specified a factor of .25 (1/4th) and here's what it gave:
2 tablespoons paprika
2 1/4 teaspoons cayenne
1 tablespoon + 1 1/2 teaspoons ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 tablespoon + 1 1/2 teaspoons sea salt
1 1/2 teaspoons ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
That's only about .57 cups of spice which would be more like what I'd use up in a few months or so (if I ate it a lot).
RolandG
Posted: Oct. 19 2006, 13:52 ET
Hey Brian if you want something really hot check out some of the products at this link.
Scoville Heat Scale
BrianB
Posted: Oct. 19 2006, 13:52 ET
For an even smaller batch, here's the same recipe with a factor of .125 (1/8th):
1 tablespoon paprika
1 1/8 teaspoons cayenne
2 1/4 teaspoons ground black pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 1/4 teaspoons sea salt
3/4 teaspoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
This will make about .29 cups which I think will fit into most spice bottles.
BrianB
Posted: Oct. 19 2006, 13:53 ET
Quote (RolandG @ Oct. 19 2006,13:52) Hey Brian if you want something really hot check out some of the products at this link.
Scoville Heat Scale
I own the top 3 items in that list (and several others further down). 
RolandG
Posted: Oct. 19 2006, 13:57 ET
Why does that not surprise me 
Thanks for converting the recipe. That's a great tool.
BrianB
Posted: Oct. 19 2006, 14:03 ET
The Blair's 16 Million Reserve is serious stuff. A single speck of it the size of a grain of salt, dissolved in a whole cup of soup was enough to send some morning-radio stunt fool to the hospital.
BrianB
Posted: Oct. 19 2006, 19:30 ET
I made a 1/8th batch of this tonight and it fit perfect in an extra spice shaker I had lying around. I didn't have any fish, but I did have some fresh chicken breast. I cooked the chicken breast on the George Foreman grill, liberally coating both sides with this rub, and it was quite tasty. Very nice. And now I have a bunch of it pre-made and ready for future meals. Thanks Roland!