You should try Emeril’s seasoning mix. I just can’t remember all the ingredients because I haven’t made it in awhile. It’s not hot at all. I’ll check his book if you’d like.
It’s under Emeril’s recipes. It’s his Essence.
www.emerils.com/recipes/

Here are the basics for making your own Cajun Seasoning Mix:

• ¼ cup salt – regular, sea salt or kosher
• ¼ cup chili powder
• 2 teaspoons ground celery seed
• ⅓ cup paprika
• 2 Tablespoons sugar
• 1 Tablespoon onion powder
• 2 Tablespoon garlic powder
• 1 Tablespoon black pepper
• 1 Tablespoon dried basil
• 1 Tablespoon dried oregano
• 1 Tablespoon ground rosemary
• 1 teaspoon cayenne pepper
• 2 teaspoons dried thyme
• ¼ teaspoon cumin
• ¼ turmeric
• ¼ curry powder

• For extra hottttt – add an additional 1 Tablespoon cayenne pepper and ½ Tablespoon jalapeno pepper

As always, mix all the spices up in a bowl and then spoon into a spice jar that you’ve saved. If you don’t have any saved, spoon the spices into a zip bag or container that suits your spice use. Label the bottle or jar and store like any other spice.

Use this blend on just about everything that you would use a store bought jar of Cajun Seasonings on. Add zing to bland casseroles. Can be added to the flour dredge for spicy chicken or pork chops.

I’ll bet that’s just what he’s looking for @partyparty! Thank you!
(Rick…use regular salt please!!! And don’t make extra hotttttt!)

1 tbsp sea salt
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp fine raw sugar
2 tbsp cayenne pepper, or to taste
2 tbsp ground smoked paprika
2 tbsp chili powder, or dried chilies
2 tbsp garlic powder
2 tbsp onion powder

Combine all ingredients with a mortar and pestle.Its hard work but the mix tastes better.