Instructions: Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe.

I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. - A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn.

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