Years ago before “Cajun Magic”, we broke down Paul Prudhomme’s recipe and we got it pretty close. We sell this at the market.
Yields about 3 1/2 cups
1 1/4 C Spanish paprika
1/3 C granulated onion
1/3 C granulated garlic
1/4 C ground black pepper
1/4 C ground white pepper
1/3 C cayenne pepper
2 T dried thyme
2 T dried oregano
1/3 C salt (table)
Mix all ingredients together. Will last for months in an airtight container.
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