Tony Chachere's Famous Creole Seasoning

From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar.

• Ready In: 5 mins
• Yields: 32 Oz. (approximately)

Ingredients

• 26  ounces salt, free flowing..like Morton's
• 1 1⁄2 ounces pepper, black, ground
• 2  ounces  red peppers, ground
• 1  ounce garlic powder
• 1  ounce chili powder (like Gebhardt's)
• 1  ounce Accent seasoning

Directions

1. Mix well and use like salt.
2. TO SEASON SEAFOOD:.
3. Use half of above mixture and add:.
4. 1tsp. thyme, powdered.
5. 1 bay leaf.
6. 1 teaspoons basil, leaf, sweet.
7. NOTE: If too peppery for children, add more salt to mixture, then season to taste.