Cajun Dry Spice
A good dry spice blend is like a shortcut to flavor. This house-made seasoning is something we reach for daily; on FFG’s Grilled Blackened Chicken Skewers with Tzatziki, our Roasted Salmon Rice Bowls with Bang Bang Sauce, Panzanella Salad with Grilled Asparagus & Tomato, and even tucked into our Homemade Popcorn Shrimp dredge.
It’s simple, adaptable, and built from ingredients you probably already have on hand. But don’t let its simplicity fool you. It packs layered flavor that works across cooking methods, from grilling and roasting to pan-frying and smoking.
The backbone of this recipe draws inspiration from Southern cooking, where bold, earthy spice blends are a staple in home kitchens and fish shacks alike. At our restaurant, Hattaway’s on Alder, this is the seasoning that shows up in unexpected places: in fried seafood, across chargrilled meats, or mixed into dressings to anchor savory elements with just the right hit of salt, smoke, and sweetness. While many regions have their version of a signature spice mix, think Cajun blends from Louisiana or adobo seasonings from Latin kitchens, ours is grounded in the flavors we work with most: garlic, smoke, chile, and a backbone of salt and sugar. It’s built for utility and flavor, not flash. The ancho chile powder brings a sweet heat, while smoked paprika doubles down on the fire-kissed note that makes grilled proteins so satisfying.
What sets our version apart is the use of ancho chile powder. It’s earthy and gently spicy, adding complexity without overwhelming heat. We also split the paprika between smoked and sweet, building a balance that lifts proteins without masking their character. You could think of this as a dry marinade. Rub it on and let it sit before cooking, or mix it into dredges and batters to layer in seasoning.
It’s just as effective on a weeknight roast chicken as it is on grilled flank steak or pan-seared cod. This dry rub seasoning recipe is a great tool for building flavor with zero fuss. It keeps well, scales easily, and earns a permanent spot on the counter.
Whether you’re a home cook or running a professional kitchen, this dry spice blend covers your bases with bold, savory notes and a smoky-sweet balance that never gets old.
Main Ingredients
salt – Salt is the foundation of any spice blend. It draws out moisture from proteins, enhancing flavor and improving browning. Use kosher or coarse sea salt for best texture and even distribution.
sugar – Sugar helps create balance against the salt and heat. It also promotes caramelization when the blend is used in grilling or roasting. Light brown sugar can be swapped in for a deeper molasses note.
dry thyme – Adds subtle floral and herbal notes that tie the blend together. It works especially well with fish and poultry.
ancho chile powder – This chile brings earthy warmth without aggressive heat. It’s a key ingredient in Southwestern and Southern cooking.
paprika – Regular paprika brings a mild sweetness and vibrant color. It’s foundational here, giving the blend a rounded, peppery body that suits all proteins.
smoked paprika – Offers a gentle smokiness that echoes the flavors of live fire cooking. Spanish varieties (like pimentón) are ideal for their deep, woody aroma.
granulated garlic – Garlic powder gives body and savoriness without the bite of fresh garlic. Granulated garlic is preferred for even mixing and better shelf life.
Cajun Dry Spice
A good dry spice blend is like a shortcut to flavor. This house-made seasoning is something we reach for daily.
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minutes5
minutesKeep the screen on while I cook
Ingredients
3 1/2 tsp salt
2 tsp sugar
1 tsp dry thyme
3 tsp ancho chile powder
1 tsp paprika
1 tsp smoked paprika
2 tsp granulated garlic
Method
- Measuring & Mixing: Use a small mixing bowl and dry measuring spoons to portion each ingredient accurately. Combine thoroughly using a whisk or fork, making sure there are no clumps—especially from the sugar or garlic. If needed, sift the mix to ensure an even texture.
Field Notes
- Transfer to an airtight spice jar or small container. Label with the date so you can keep track of freshness. Store in a cool pantry away from direct light or heat.
- Rub onto proteins before grilling, roasting, or pan-searing. For fried oysters or other dredges, whisk the seasoning into flour at about 1 tablespoon per cup. It’s also great stirred into mayo-based sauces or added to vinaigrettes.
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