From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Creole Seasoning Seasoned salts have been around for a long time. Almost every restaurant makes its own variation and uses them. During the past several years, many companies have come out with Creole or Cajun seasoning blends, usually at prices far beyond what the ingredients cost. I make my own, which allows me to make it to my taste. It doesn't  contain salt; I prefer to control the salt component of the dish separately. 2 Tbs. granulated onion 1 tsp. granulated garlic 2 Tbs. black pepper 1 Tbs. paprika 1 tsp. basil 1/4 tsp. thyme 1/4 tsp. marjoram 1/2 tsp. white pepper 1/4 tsp. cayenne 1/8 tsp. dry mustard Mix the ingredients well in a jar with a tight lid. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com