A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish.

• 4 tbsp. salt (optional; I usually decrease this or leave it out entirely)
• 4 tbsp. onion powder
• 4 tbsp. garlic powder
• 2 tbsp. dried oregano leaves
• 2 tbsp. dried sweet basil
• 1 tbsp. dried thyme leaves
• 1 tbsp. black pepper
• 1 tbsp. white pepper
• 1 tbsp. cayenne pepper
• 5 tbsp. sweet paprika

Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.

This recipe is courtesy of Joe Cahn at the New Orleans School of Cooking.

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CHEF EMERIL'S CREOLE SEASONING

Chef Emeril Lagasse, of the restaurants Emeril's and NOLA in New Orleans, has a slightly different Creole seasoning recipe:

You can buy Chef Emeril's cookbooks via The Gumbo Pages Bookshop, both his first one, Emeril's New New Orleans Cooking, or his newest one, Louisiana Real and Rustic. Follow the links and order!

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried leaf thyme

Combine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup.