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
How to Make It
Step
In a medium bowl, whisk together all of the ingredients until evenly combined.
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