Creole rub and mop

Yield: 8 Servings

Measure Ingredient
\N \N ---Creole Rub---
2 tablespoons Celery salt
1 tablespoon Paprika
1 tablespoon Ground black pepper
1 tablespoon White pepper
1½ teaspoon Dried thyme
½ teaspoon Cayenne
1 tablespoon Brown sugar
1½ teaspoon Garlic powder -Creole Mop---
\N \N Remaining Creole Rub
2 cups Chicken or beef stock
2 cups Water
¼ cup Worcestershire sauce
¼ cup Butter

Rub: Combine the rub ingredients in a small bowl. May be kept for a few months in an airtight container in a cool pantry.

Mop: After using specified amount of rub for recipe combine leftover rub with remaining mop ingredients. Stir together in a saucepan and warm the mixture over low heat.

Source: Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994.

Formatted by: Nancy Filbert; December, 1995.

Posted to MC-Recipe Digest V1 #585 by Nancy Berry <nlberry@...> on Apr 23, 1997

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