Voodoo Spice


Voodoo Spice

Voodoo Spice

Sabrina Baksh
This Cajun-inspired seasoning packs a helluva punch to whatever you are cooking. It works really well on seafood, ribs, chicken, and turkey. Use in gumbo, shrimp creole, French fries, or on top of grilled vegetables. It will undoubtedly win you over! If you’d prefer a purely savory spice mixture, omit the brown and white sugars.
Photo by: bit245/Depositphotos
Course Rubs
Cuisine American
Servings 1 cup


  • 2 tablespoons salt
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon cayenne
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1 tablespoon white sugar
  • 1/2 tablespoon white pepper
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil


  • Combine all ingredients in a medium-sized bowl. You will end up with nearly 1 cup of seasoning mixture. Store in an airtight container in the cupboard for 8-12 months after preparation--give it a good stir from time to time.
  • This recipe is enough for 2-3 racks of ribs, one large turkey, and about two 3 pound chickens.
  • Discard any leftover rub that has come into direct contact with raw meat.
Keyword bbq rubs, creole rub, seasoning rub, Voodoo spice

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