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. From
Calgary Herald, by Terry Bullick (89.05.03)
