Jim Echols' Cajun Spice -

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)