Cajun Dynamite Dust

Course Seasoning

Cuisine American

Keyword cajun dry rub, cajun seasoning, file powder seasoning, homemade dry rub, seafood seasoning

Prep Time 10

Total Time 10

Servings 19 servings

A bold Cajun-style dry rub with paprika, kosher salt, black pepper, filé powder and herbs. Sprinkle it on fish, seafood, meat, chicken or vegetables, or use it as a rub.

Ingredients

½ cup paprika
6 tablespoons kosher salt
¼ cup coarsely ground black pepper
3 tablespoons dried basil
3 tablespoons filé powder
2 tablespoons garlic powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons cayenne or 1 tablespoon for a mild version
2 tablespoons white pepper
2 tablespoons dried thyme

Directions

Put all twelve ingredients in a large zip-top bag or mixing bowl.
Shake or stir thoroughly until well combined, with no streaks.
Pour into a clean airtight spice jar, mason jar, or sealed storage bag.
Shake before each use, then sprinkle on raw fish, seafood, meat, chicken, or vegetables right before cooking.

Notes

About 1 to 2 teaspoons per pound for general seasoning, or about 1 tablespoon per pound as a dry rub. Airtight, cool, dark, dry cupboard; up to 6 months; clumping means it picked up moisture. Refrigerate cooked leftovers; use within 3 to 4 days.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 19 servings; dry mustard counted as ground mustard seed, cayenne or 1 tablespoon for a mild version (the first choice counted). Brands and portions vary, so use it only as an approximation.