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 Cajun or Creole Seasoning 

Cajun or Creole

Note: Paul Prudhomme almost always uses a three-pepper blend, often adding garlic powder, bay leaves and sometimes dry mustard or paprika. He uses different herbs depending on the type of dish---thyme, oregano, and sage. This quickie blend uses whole ingredients and is ground in a coffee grinder used only for spices, but you can use ground spices, too.  Once you try this, you will triple the measurements and keep on hand for cajun dishes like Etouffee, Blackened Redfish, Jambalaya, and others.

1/2 t white peppercorns
1 t red (cayenne) pepper flakes
1  t paprika
1/2 t black peppercorns
1/2 t dried thyme
1/2 t dried garlic powder

Blend in a coffee grinder. Store and use as needed.

Crab Boil Seasoning

3 T mustard seed
3 T celery seed
3 T whole coriander
8 bay leaves, crumbled
1 T whole allspice
1 t whole cloves
1 t paprika
1 t crushed red pepper

Mix in double layer of cheesecloth. Good for boiling 4 pounds of seafood in 3-5 quarts boiling
water.

                    Better Homes and Gardens, Cajun Cooking, and Seafood Seasoning list of                     ingredients