At one time I bought this stuff every time I went to the grocery. Never thinking I might be able to find a recipe to make it myself. Emeril is such a nice guy he puts it in all his cookbooks. In my opinion it has just the right amount of heat for most of your Louisiana cuisine. It's good for pork, beef, seafood, duck, etc. Not to mention it is so much cheaper to make your own.
about 2 cups
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a Mixing bowl. Blend well.
Can be stored in an airtight container in your cabinet for up to 3 months.