Creole Rub And Mop

Recipe Ingredients

		Creole Rub
2 tablespoons	30ml	Celery salt
1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Ground black pepper
1 tablespoon	15ml	White pepper
1 1/2 teaspoons	7.5ml	Dried thyme
1/2 teaspoon	2.5ml	Cayenne
1 tablespoon	15ml	Brown sugar
1 1/2 teaspoons	7.5ml	Garlic powder
		Creole Mop
		Remaining Creole rub
2 cups	474ml	Chicken or beef stock
2 cups	474ml	Water
1/4 cup	59ml	Worcestershire sauce
1/4 cup	49g / 1.7oz	Butter

Recipe Instructions

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 and Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994.

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