FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home > 

RECIPES >  Seasonings & Marinades 1 >  Cajun Dry Rub

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CAJUN DRY RUB

Makes 5 3/4 tsp

1 teaspoon ground white pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon celery seeds
1/2 teaspoon ground red pepper
1/4 teaspoon salt 


Cooking Directions
In a small bowl, stir together the spices.

Rub spice mixture evenly over meat, coating the entire surface.

Cook meat as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors.


Serving Suggestions
Bring a touch of Cajun to your dinner table. Try on a pork roast or even on pork tenderloins.


Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

RELATED RECIPES

  Seasonings & Marinades 1   |   Vinegar Recipe, Blackberry (18th C)   |   Vinegar, Blueberry Bay   |   Vinegar, Raspberry Vinegar   |   All Purpose Barbecue Rub   |   Asian Dry Rub   |   Asian Five Spice Seasoning   |   Beaumonde   |   Cajun Blackening Seasonings   |   Cajun Creole Seasoning & Rub   |   Cajun Rub   |   Cajun Dry Rub   |   Caribbean Jerk Rub   |   Caribbean Rub   |   Chili and Spice Seasoning   |   Court Bouillon   |   Creole Seasoning   |   Curry Paste   |   Curry Paste, Madras Curry Paste   |   Curry Powder   |   Curry Powder, Vegetarian   |   Curry Spice, Yellow Vegan   |   Dijon Mustard   |   Duxelles   |   Five Spice Powder   |   Fried Chicken Seasoning   |   Garum   |   Garam Masala (Vegetarian)   |   Garam Masala, Kosher   |   Garam Masala, Easy Indian   |   Garam Masala, Regional Indian   |   Ginger, Preserved   |   Greek Dry Rub   |   Harissa, Moroccan   |   Harissa (Tunisian Hot Chile Paste)   |   Herb Cured Tuna   |   Herb Seasoning   |   Hot 'N Spicy Seasoning   |   Jerk Seasoning Mix, Dry   |   Jerk Seasoning, Moist   |   Latin American Rub  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages