Cajundryrub Recipes

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CAJUN BBQ PRAWNS



Cajun BBQ Prawns image

Provided by Guy Fieri

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 23

2 tablespoons kosher salt
1 1/2 tablespoons freshly cracked black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon cayenne pepper
1 Anaheim chile
Canola oil, for grilling the chile
Kosher salt and freshly ground black pepper
4 slices bacon, cut into 1/4-inch pieces
1 small sweet onion, cut into 1/4-inch pieces
1 tablespoon chopped garlic
1 cup peach preserves
1/2 store bought-barbecue sauce
1/2 cup molasses
1/4 cup spiced rum
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
8 ounces baby arugula
2 pounds U-10 prawns, shells on, deveined
1/4 cup canola oil

Steps:

  • Preheat the grill to medium-high.
  • For the Cajun dry rub: Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl.
  • For the spicy peach bbq sauce: Drizzle the Anaheim chile with canola oil and season with salt and pepper. Grill until charred on all side, about 5 minutes total. Cool briefly, and then remove the stem and chop.
  • Put the bacon, onion and garlic in a small saucepan over medium-high heat and cook, stirring occasionally, until the onion is translucent and the bacon is slightly caramelized, about 5 minutes. Stir in the peach preserves and Anaheim chile, then stir in the barbecue sauce, molasses, rum, cider vinegar, Dijon mustard, 1 teaspoon salt and 1 teaspoon black pepper. Bring the sauce to a boil, then reduce the heat and simmer until the sauce is slightly reduced and thickened, about 10 minutes. Cool; put the sauce into a blender and puree until smooth. Divide the sauce among 2 bowls, reserve one for serving.
  • For the prawns: Line a serving platter with the arugula. Drizzle the prawns with the oil and dust with the Cajun dry rub on all sides. Grill until charred on the first side, about 3 minutes. Flip the prawns, baste with some of the spicy peach bbq sauce, and cook until the prawns are charred on the second side, about 2 more minutes. Baste, flip, baste again, and pull off the grill.
  • Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.

CAJUN DRY RUB



Cajun Dry Rub image

Make and share this Cajun Dry Rub recipe from Food.com.

Provided by Debbie R.

Categories     Meat

Time 5m

Yield 1 recipe

Number Of Ingredients 8

2 tablespoons dried thyme
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon dried mustard
1 tablespoon ground cumin
4 teaspoons cayenne pepper
2 teaspoons salt

Steps:

  • Mix and store in airtight container.
  • To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.

CAJUN SPICE MIX



Cajun Spice Mix image

This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!

Provided by DiamondLil

Categories     Everyday Cooking

Time 5m

Yield 12

Number Of Ingredients 9

2 teaspoons salt
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 ¼ teaspoons dried oregano
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes

Steps:

  • Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 388.2 mg, Sugar 0.3 g

CAJUN SPICE RUB



Cajun Spice Rub image

Cajun rub recipe is perfect for grilling shrimp, chicken, pork and more! Cajun dry rub wings are just amazing as well! Easy to make directions with ingredients you probably have in your spice cupboard.

Provided by Steve Cylka

Categories     Spice Rub

Number Of Ingredients 11

2 tbsp paprika
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp salt
1 tbsp black pepper
2 tsp cayenne pepper
2 tsp white pepper
2 tsp onion powder
2 tsp white sugar

Steps:

  • Mix ingredients together and store in an airtight container like a mason jar.
  • Use on shrimp, chicken, pork or other meats.

CAJUN DRY RUB



Cajun Dry Rub image

This is a great combo of spices!! It can be used on just about anything!! (I made fake fries using this rub on potato planks!!) But also great for poultry!

Provided by katie in the UP

Categories     Cajun

Time 10m

Yield 1/3 cup

Number Of Ingredients 8

1 teaspoon black pepper
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried sage or 2 teaspoons thyme leaves
2 teaspoons cumin
2 teaspoons dry mustard
4 teaspoons chili powder
1 teaspoon cayenne

Steps:

  • Combine all ingredients.
  • Store leftovers in jar.

Nutrition Facts : Calories 340.3, Fat 15.5, SaturatedFat 2, Sodium 7322.9, Carbohydrate 51.5, Fiber 21.4, Sugar 8.6, Protein 15.6

CAJUN SPICE MIX AND RUB



Cajun Spice Mix and Rub image

This spice mix is mildly hot. Adjust the heat by changing the amount of crushed red pepper flakes. Very versatile mix to have in the pantry.

Provided by Good Dinner Mom

Categories     Condiments     Dinner

Time 5m

Number Of Ingredients 9

2 teaspoons salt
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 ¼ teaspoons dried oregano
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes (optional or adjust to taste)

Steps:

  • Stir all ingredients together and store in an airtight container.

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