I doctored this to make it less salty and more spicy. (Modifications in the directions.) I love it on pizza, everything bagels w/cream cheese and sauteed shrimp, among other things.

• 26 ounces Salt
  • (I use 8 oz of salt for super-spicy seasoning)
• 1½ ounces Black pepper – ground
• 2 ounces Red pepper – ground
• 1 ounce Garlic powder – pure
• 1 ounce Chili powder
• 1 ounce Monosodium glutamate – (Accent)
  • (Skipped)
• Mix well and use like salt. When it's salty enough, it's seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual.

(From the foreword) Tony Chachere is from Opelousas, Louisiana - my hometown. I was 11 years old when his first cookbook came out. This is the first recipe in his Cajun Country Cookbook. In the cookbook, he says THIS RECIPE IS WORTH THE PRICE OF THE BOOK. He's right. Right after the cookbook came out, everyone was making this and storing it in those large plastic ice cream cartons. Within a short while, he started marketing this himself. Now you can find the green cans of this stuff all over the country. Where I'm from, this is the only seasoning anyone uses. That sounds kind of strange, but try it and you'll see. It's been a standard around my house for over 20 years.