It was 1993, and I was cooking an outdoor dinner function for a large corporation. The theme was to be Cajun. At the time I did not know to much about Cajun or creole cuisine, so I decided to ask around. I came upon a chef from New Orleans who had been known for his famous Cajun Dry Rub. This recipe was so popular that he kept the original recipe in a safe deposit box at his local bank.
After talking with him for several hours, he realized that I was a trained chef and was willing to help me in any way possible. Thats when he agreed to let me in on some of his secrets. The next couple of weeks I tried all of his recipes and they were fantastic, but the one I wanted was the Cajun rub. I called him after the big function to ask if he would share it with me. He told me that he would send me a sample of the rub, and if I could guess all of the ingredients in the rub, then I could have the recipe and share it with anyone. I said you got a deal.
He sent the rub and I began to taste and re-taste for several weeks. Finally, I called him and told him I think I know the recipe. He quietly listened and said I was close but was missing one ingredient. I felt like I had failed and was ready to hang up. It was at that moment when he said wait....you were so close that I have decided to give you the Cajun Rub recipe anyway. I was elated and hung up the phone. I have now decided to share this incredible recipe with all of you.
Use as a coating for pork chops, ribs, beef or chicken
2 T. paprika
2 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. Cayenne
2 teaspoons brown sugar
1 1/2 tsp.
ground white pepper
1/2 tsp. ground black pepper
1 tsp. dry thyme leaves
1 tsp. oregano leaves
1 tsp. Old bay seasoning
In jar with tightfitting lid, shake together all ingredients. Store tightly covered at
room temperature. Makes about 1/2 cup.