This Cajun-inspired Voodoo Spice will pack a zesty kick to your favorite recipes. Use this delicious rub to infuse a little savory magic in every bite!

Our voodoo spice recipe adds a spicy kick to seafood, ribs, chicken, and turkey. You can use it in gumbo, shrimp creole, or in a seafood boil. It’s delicious sprinkled on top of French fries or grilled veggies. This recipe is versatile, so if you prefer a purely savory Voodoo spice, simply omit the brown sugar.

Make your own voodoo seasoning mix

I’m a big fan of making my own BBQ rubs. While I don’t have anything against commercially bottled rubs, I prefer to have control over what ingredients go in my spice mixtures. I’ve lost count of how many times I’ve purchased a popular bottled rub only to end up not liking it. Also, I’d rather spend $15-$25 on ingredients to make my dry rub than buy a single bottle of commercial rub for the same price. There are several benefits to making your rubs:

• You can dial up or dial down the spices.
• You can adjust the salt to suit your needs.
• Use your preferred granulated sugar, or remove them completely.
• Make your spice blend allergen-free, by omitting or substituting ingredients.

Voodoo spice ingredients

• Salt
• Brown sugar (omit for a purely savory flavor experience)
• Paprika
• Smoked paprika
• Jalapeño powder: sub with cayenne pepper (jalapeno powder is made with dehydrated jalapeño)
• Granulated garlic
• White pepper
• Black pepper
• Dried basil

Where the name “Voodoo Spice” originated from remains a mystery, but one thing is certain: This seasoning blend will leave an impression! Just a word of warning: this recipe contains spicy ingredients like jalapeno or cayenne pepper, white pepper, and black pepper. While some individuals may struggle with spicy food, others may be sensitive to black pepper. You can modify this recipe to suit your needs, but keep in mind that making adjustments will alter the flavor.

How to make it

• Combine ingredients in a medium-sized bowl with a whisk.
• Use Voodoo spice right away or store it in an airtight container in the cupboard for 8-12 months.
• This recipe yields 3/4 cup of spice rub, or enough seasoning for 2-3 racks of ribs, or one 12-14 pound turkey, or 3 whole chickens.
• Discard any leftover rub that has come into direct contact with raw meat.

Refining and storing voodoo spice

• You can simply combine the ingredients in a bowl and use them right away; however, if you plan to use the rub on vegetables, seafood, or soups, I recommend refining the Voodoo rub using a spice grinder or food processor. Pulse 6-7 times to pulverize the ingredients to give it a uniform consistency.
• Store your spice mixtures in small batches using these airtight jars. Add a label and keep the rub in my cupboard until ready to use.

How much rub to use

For best results, use 1 tablespoon of rub per pound of meat. You can apply this Voodoo spice rub by hand or place it in a dry rub shaker for easy application.

Pre-salting

• Omit the salt entirely from this recipe, salt your brisket or chuck roast with 1/2 teaspoon salt per pound, and place it in the fridge for 2 hours. Then coat with it with the unsalted Voodoo spice. Cook as directed.
• Remember that you can make amazing BBQ rubs right at home—no need to buy that bottled stuff. You will have a full arsenal of flavors right in your cupboard. This recipe makes 3/4 cup of rub.

More recipes to try

• Louisiana BBQ Shrimp
• Jambalaya
• Jamaican Jerk Marinated Chicken
• Kansas City Rub for Pork

Print

Voodoo Spice

This homemade rub will definitely win you over! Use it to add zesty Cajun flavor to your favorite savory recipes. It's great on turkey too!

Course Rubs

Cuisine American

Keyword bbq rubs, creole rub, seasoning rub, Voodoo spice

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 0.75 cup

Calories 303kcal

Author Sabrina Baksh

Ingredients

• 2 tablespoons salt
• 2 tablespoons brown sugar
• 1 tablespoon regular paprika
• 1 tablespoon smoked paprika
• 1 tablespoon jalapeno powder sub with cayenne
• 1 tablespoon granulated garlic or garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 1 tablespoon black pepper
• 1 teaspoon white pepper

Instructions

• 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.

  Refine the rub by running it through a spice grinder.
• This recipe is enough for 2-3 racks of ribs, one 14 pound turkey, and about 3 whole chickens.
• Discard any leftover rub that has come into direct contact with raw meat.

Notes

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 peppercorn. You can adjust the recipe as needed, but be aware that this will alter the flavor profile.

 

Nutrition

Calories: 303kcal | Carbohydrates: 70g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 18646mg | Potassium: 1074mg | Fiber: 15g | Sugar: 35g | Vitamin A: 12052IU | Vitamin C: 8mg | Calcium: 297mg | Iron: 12mg

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