Voodoo Spice


Voodoo Spice

Voodoo Spice

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 sugar.
Photo by: bit245/Depositphotos
No ratings yet
Print Pin Rate
Course: Rubs
Cuisine: American
Keyword: bbq rubs, creole rub, seasoning rub, Voodoo spice
Servings: 1 cup
Author: Sabrina Baksh


  • 2 tablespoons salt
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika (not smoked)
  • 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.


No one truly knows how the name "Voodoo" has been attributed to this spice mixture, but I can tell you that it will definitely make an impression! With this in mind, please be aware that this recipe does contain some spicy elements like cayenne, white pepper, and black pepper. Some folks cannot tolerate chili heat, while others are sensitive to black pepper. You can adjust the recipe as needed, but be aware that this will alter the flavor profile.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.