In “Uglesich’s Restaurant Cookbook,” author John Uglesich says that chef Paul Prudhomme inspired this seasoning. It was used on all grilled products before they were cooked at the restaurant.

Uglesich’s grill seasoning

• 4 tablespoons salt
• 1 2/3 tablespoons cayenne
• 1 tablespoon thyme
• 1 tablespoon oregano
• 1/2 cup sweet paprika
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 tablespoon plus 3/4 teaspoon black pepper
• 1 tablespoon plus 3/4 teaspoon white pepper
• Pour all ingredients into an airtight jar and shake until well blended.

Creole Seasoning Blend by JOSLYN

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

[This is 20 tbsp so 1:30 Accent is 2 tsps of accent.]

From http://allrecipes.com/recipe/38214/creole-seasoning-blend/

From http://www.nolacuisine.com/2005/07/22/creole-seasoning-recipe/

1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper [or 4.5 Tbsp]
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight jar or plastic container.

Makes about 10 oz.

If adding Accent at 1:30 the above is 32 Tbs (2-1/2 C) so add 1T of Accent and delete 1T salt]

April 2017 – Made a batch and tried it on various things.

From a Post at SMF – This is the recipe for Tony Chachere’s cajun seasoning in the green can that most of us use.

1-26 oz box of salt
1-1/2 oz fine ground black pepper
2 oz cayenne pepper
1 oz garlic powder
1 oz chili powder
1 oz msg (accent) [1 of 26+1.5+2+1+1=31.5  OR 1 part Accent to 30 parts of everything else]

I always halve the salt in this recipe and if you want it spicy, double the cayenne.