Recipe - Jim Echols Cajun Spice

1 tablespoon Paprika
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ginger powder
Three fourths teaspoon Black pepper
One half teaspoon Oregano
1 teaspoon Salt
1 teaspoon Cayenne powder
1 teaspoon Crushed chilies
Three fourths teaspoon White pepper
One half teaspoon Thyme

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 monstersized 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)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip