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Cajun Rub

Cajun Rub
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  • 1 tablespoon mustard powder
  • 1 tablespoon ground cumin
  • 2 teaspoons celery seeds
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil


  1. Combine the ingredients in a small bowl.
  2. Coat the poultry, meat, or seafood with the olive oil. Sprinkle with the rub, pressing gently to help it adhere to the food.
  3. Cook on a lightly oiled grill to the desired doneness.
     Note: Try this rub when grilling chicken wings, London broil, pork tenderloin, pork chops, shrimp, or salmon.
By June, 2008

Nutritional Information

  • Per Serving
  • Calories 59
  • Fat 5g
  • Sat Fat 0.5g
  • Cholesterol 0mg
  • Sodium 485mg
  • Protein 1g
  • Carbohydrate 3g
  • Sugar 1g
  • Fiber 1g
  • Iron 1mg
  • Calcium 40mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
To intensify a rub's effect, apply it to food several hours before cooking. Refrigerate the food, covered, until ready to cook.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.