1 T Paprika
1 t Salt
1 t Onion powder
1 t Cayenne powder
1 t Garlic powder
1 t Crushed chilies
1 t Ginger powder
3/4 t White pepper
3/4 t Black pepper
1/2 t Thyme
1/2 t Oregano
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)