Chef Emeril Lagasse, of the restaurants Emeril's and NOLA in New Orleans, has his own Creole seasoning recipe: * 2½ 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 ⅔ cup.