Cajun spice rub
This ingredient list contains pink Himalayan salt rather than a complete Cajun spice rub. Check the source recipe before using it as a Cajun seasoning; as written, it is simply a very salty ingredient.
Ingredients
- 240 ml (1 cup)Himalayan pink salt
- 240 ml (1 cup)Himalayan pink salt
What is Cajun spice rub?
Cajun seasoning is associated with Louisiana cooking and is commonly made from a blend of spices and herbs. The supplied ingredient list names only Himalayan pink salt, twice, so it does not describe a Cajun spice blend.
There is no method included either. Confirm the intended ingredients and instructions with the original publisher before preparing or serving this as a rub.
Check the ingredient list
Duplicate entry: the two lines are both listed as one cup of Himalayan pink salt. They have been kept separate here rather than assuming one is a different spice.
No pepper, herbs or other seasonings are specified. Adding them would change the recipe, so check the source if you expected a more flavourful Cajun-style mix.
Using salt as a rub
Salt alone will season food, but it will not provide the layered spice flavour suggested by the title. Because the listed amount is substantial, avoid treating this mixture like a balanced seasoning blend.
If you decide to use any, apply only a little and taste the food before adding more. The recipe provides no directions for how much to use.
Storage
Keep dry salt in a clean, tightly sealed container in a cool, dry cupboard. Since no preparation method or additional ingredients are given, there is no separate storage guidance for a finished blend.
Before you cook
There are no cooking steps, timing, temperature or serving suggestions in the supplied method. Use the original publisher’s page to verify those details and confirm whether an ingredient list is missing.
Recipe notes & tips
- Check the publisher’s original recipe for any omitted spices and method.
- Keep the two salt entries separate until you confirm they are intentional.
- Do not assume this is a complete Cajun seasoning blend.
- If using the salt, start with a very small amount and taste as you go.
Variations
- Verify the blend: check the original source before adding any ingredients.
- Season gradually: use only a small pinch at first, as the listed mixture is salt.
- Keep it dry: store the salt in an airtight container away from moisture.
- Separate the entries: confirm whether the repeated salt quantity is intentional before combining.
Common mistakes to avoid
- Treating it as Cajun seasoning: the listed ingredients contain no spices or herbs; verify the source.
- Using a full cup on food: the amount is not a serving instruction; add only a little at a time.
- Assuming the method: no preparation steps are supplied; check the original page before cooking.
- Combining the duplicate entries without checking: confirm that both cups of salt are intended.
How to store
Store the dry salt in a tightly sealed container in a cool, dry cupboard. The supplied recipe gives no storage instructions for a prepared rub.
Frequently asked questions
Is this a complete Cajun spice rub?
Not as listed: both ingredient entries are Himalayan pink salt. Check the original publisher’s page for any missing ingredients.
Why is the salt listed twice?
The supplied ingredient list repeats the same one-cup quantity. It is unclear whether that duplication is intentional.
How do I make the rub?
No method was provided, so the preparation cannot be confirmed. Refer to the original source before making it.
Can I use this to season meat or vegetables?
The listed ingredient is salt, so it can add saltiness but will not provide a Cajun spice flavour. Use only a small amount and check for missing recipe details.
How should I store it?
Keep the dry salt in an airtight container in a cool, dry place.
Cook it from the original
This recipe comes from goodfor.co.nz. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodfor.co.nz