This spice mix from Josh Galliano makes 1/2 cup more than you’ll need for his fried chicken. You can also triple or quadruple it to use in gumbo or jambalaya, or mix it one to one with light brown sugar to use as a dry rub for brisket, ribs or pulled pork.
Slideshow: More Cajun and Creole Recipes
1/2 cup paprika
1/4 cup plus 2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons cayenne
1 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper
How to Make It
In a medium bowl, whisk together all of the ingredients until evenly combined.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.