Dangerous business altering an Emeril Lagasse classic, but we tweaked this by upgrading the salt and putting it through a spice grinder.
2 1/2 Tbsp. sweet paprika
1 Tbsp. smoked sea salt
1 Tbsp. grey sea salt or Himalayan pink salt
2 Tbsp. garlic powder
1 Tbsp. ground black pepper
1 Tbsp. dried onion flakes
1 Tbsp. cayenne pepper
1 Tbsp. dried marjoram or oregano
1 Tbsp. dried thyme
Combine all ingredients in a spice grinder or food processor and blend well. Makes 2/3 cup. Store unused seasoning tightly covered at room temperature.
Adapted from http://emerils.com/120057/emerils-essence-creole-seasoning