Spicy Cajun Rub
A bold homemade spice rub featuring sea salt, chilli powder, smoked paprika and coriander seeds, ground to a fragrant powder in seconds. The TM7 turns whole spices and dried herbs into an aromatic Cajun blend that transforms chicken, fish or ribs with authentic Louisiana heat.
About this recipe
Spicy Cajun Rub Thermomix TM7 style brings the soul of Louisiana straight into your kitchen in under five minutes. Searching for an easy homemade spice blend recipe that beats anything from the supermarket shelf? This all-in-one kitchen machine grinds whole coriander seeds and coarse sea salt into a fine, even powder, then folds chilli powder, smoked paprika, garlic granules, onion flakes, thyme, oregano, cumin and cayenne into one fragrant, rust-red mixture. The difference is striking: freshly ground spices release oils that pre-ground jars lost months ago, giving your rub a noticeably deeper smokiness and heat. Rub it onto chicken thighs before roasting, dust it over salmon, coat potato wedges or stir it into mayo for a quick dip. Because it is a dry blend, it keeps for weeks in an airtight jar, making it a brilliant meal prep staple for weeknight grilling sessions and summer barbecues alike. Vegan, gluten-free and lactose-free by nature, this recipe suits almost every diet and takes virtually no effort.
Preparation tips
- Tip 1: For a more intense aroma, briefly toast the coriander seeds in a dry pan before adding them to the mixing bowl; the heat wakes up their citrusy oils and deepens the overall Cajun character.
- Tip 2: Store the finished rub in a small airtight glass jar away from sunlight; label it with the date, as the smoked paprika and cayenne slowly lose their punch after a few months.
- Tip 3: If the cayenne makes it too fiery for children, halve the amount and add extra dried oregano and thyme; you keep the savoury Cajun depth with a much gentler warmth.
Recipe variations
- Variation 1: A milder family version replaces the ground cayenne with extra smoked paprika and adds a spoonful of light brown sugar, giving chicken nuggets and homemade fries a sweet, gently spiced coating children love.
- Variation 2: For a festive barbecue twist, add finely grated lemon zest and a pinch of dried chilli flakes to the rub; the citrus lift works beautifully on grilled prawns, corn on the cob and buttered ribs.
Thermomix TM7 Benefits
- Grinding whole coriander seeds into a fine fragrant powder, the Thermomix releases far more aroma than pre-ground spices ever offer.
- Weighing each spice directly into the bowl, the built-in scale of the TM7 keeps your Cajun rub perfectly balanced every single batch.
- Mixing chilli powder, smoked paprika and dried herbs, the Thermomix blends the rub into an even colour without spicy dust clouds.
- Chopping the dried onion flakes smaller, the TM7 ensures every pinch of rub coats meat uniformly instead of leaving clumpy bits.
- Grating a whole nutmeg alternative like dried citrus peel is unnecessary here, yet the TM7 grates zest effortlessly for festive variations.
Ingredients
- coarse sea salt
- chilli powder
- smoked paprika
- dried onion flakes
- coriander seeds
- garlic granules
- dried thyme
- dried oregano
- ground cayenne pepper
- ground cumin