Creole Meat Seasoning

• 1 cup salt
• 3/4 cup powdered garlic
• 3/4 cup freshly ground black pepper
• 1/2 teaspoon cayenne pepper -- or to taste
• 1/4 cup paprika

Makes 3 cups .These recipes are from the Commander's Palace Cookbook, one of our favorite restaurants in New Orleans, where Paul Prudhomme was executive chef before leaving to run his restaurant, K-Paul's.
Combine all ingredients and mix thoroughly. Pour into a large glass jar. Seal tightly. Keeps indefinitely.