Creole Meat Seasoning

1 cup salt
3/4 cup powdered garlic
3/4 cup freshly ground black pepper
1/2 teaspoon cayenne pepper -- or to taste
1/4 cup paprika

Makes 3 cups

Combine all ingredients and mix thoroughly. Pour into a large glass jar. Seal tightly. Keeps indefinitely.

These recipes are from the Commander's Palace Cookbook, one of our favorite restaurants in New Orleans, where Paul Prudhomme was executive chef before leaving to run his restaurant, K-Paul's.