Barbecue Dry Rub

Don't remember where I found this but I like it:

12 parts sweet paprika
12 parts light brown sugar
6 parts table salt
4 parts chili powder
3 parts ground black pepper
3 parts garlic powder
3 parts onion powder
3 parts cayenne pepper
1 part dried thyme

OR

2 TBL sweet paprika
2 TBL light brown sugar
1 TBL table salt
2 tsps.. chili powder
1.5 tsps. ground black pepper
1.5 tsps. garlic powder
1.5 tsps. onion powder
1.5 tsps. cayenne pepper
1/2 tsps. dried thyme


Apply generously. Slow and low, 250 oven for 4 hours or so.

Chicken Etouffee Saag (!)

So, I made my Streamlined Chicken Etouffe this weekend, quite a large batch, and as I was getting ready to reheat the leftovers, it occurred to me that what it needed was even more veg!

So I took inspiration from the Chicken Saag we had out the other day, and decided to make Chicken Etouffee Saag!

I added a bag of frozen spinach to my leftovers and after simmering for about 5 minutes, I had an excellent dish!

Serve over plain rice or jamabalaya, and you'll need some hot sauce, as the spinach eats up the heat from the original Etouffee recipe.

By the way, I Googled this, and didn't find anyone else who has discovered this lovely combination, so score one for me!