Cajun spice rub (Barbecue and Grilling)

 

                    Seventeenth-century French settlers in New-Brunswick, Nova Scotia and Prince Edward Island were deported in the mid-1700s when Britain took over. Many Acadians settled in Louisiana, where they became known as Cajuns. Use this rub when you want "mo betta" flavor on grilled fish, shellfish, poultry, game or pork.

Makes about ½ cup (125 ml)

• 4 bay leaves, ground in a spice grinder
• 1 tablespoon ground anise
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1 tablespoon smoked or sweet Hungarian paprika
• 1 tablespoon freshly ground white pepper
• 1 tablespoon freshly ground black pepper
• 1 tablespoon Cayenne pepper
• 2 teaspoon celery salt

1. In a glass jar with a tight-fitting lid, combine all ingredients ; cover and shake to blend.
2. Store in a cool, dark place for up to 3 months.

BON APPÉTIT