At one time I bought this stuff every time I went to the grocery. Never thinking I might be able to find a recipe to make it myself. Emeril is such a nice guy he puts it in all his cookbooks. In my opinion it has just the right amount of heat for most of your Louisiana cuisine. It's good for pork, beef, seafood, duck, etc. Not to mention it is so much cheaper to make your own.
Rustic Rub
about 2 cups
print recipe
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a Mixing bowl. Blend well.
Can be stored in an airtight container in your cabinet for up to 3 months.
Wednesday, March 9, 2011
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Yum, thanks. I will be honest, I will cut back (way back actually) on the cayenne, we are such babies here!
ReplyDeleteI'm always looking for a new rub or seasoning recipe. Thank you, Bev. My husband likes the hot, so he will love this. :)
ReplyDeleteI love spicy, so this is right up my alley!
ReplyDeleteSounds great. I will be giving it a try, but probably with a bit less cayenne. I will let you know how it goes. Thanks for the ideas.
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