• 4 Tbsp salt
• 2 Tbsp + 2 tsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 2 Tbsp dried basil leaves
• 4 tsp dried thyme leaves
• 4 tsp black pepper
• 3 tsp dried oregano leaves
• 2 tsp white pepper

Hotter cajun seasoning mix

• 5 tsp paprika
• 1 tsp ground dried oregano
• 1 tsp ground dried thyme
• 1 tsp cayenne powder (more to taste)
• 1/2 tsp finely ground black pepper
• 1/2 tsp finely ground white pepper
• 1/2 tsp garlic powder (optional)

Mix ingredients together and store in an air-tight container.

(Yields ~1/2 cup — season 2–3 lbs of fish)

• 1 Tbsp garlic powder
• 1 Tbsp chili powder
• 2 tsp paprika (start with sweet paprika; smoked if you like a deeper flavor)
• 2 tsp ground cumin
• 1.5 tsp black pepper
• 1.5 tsp dried oregano (Mexican if possible)
• 1 Tbsp salt
• 2 tsp sugar
• 2 tsp yellow cornmeal (adds texture/body like the packet)
• 1 tsp citric acid (for that sharp lime tang — essential here)
• 1 tsp dried red bell pepper flakes (or finely ground, if possible)
• 1 tsp lime juice powder

ingredient list from the seasoning packet:
Garlic, Spices (including chili pepper, cumin, black pepper, oregano), salt, sugar, yellow corn meal, citric acid, red bell pepper, lime peel, lime juice, extractives of lime, extractives of garlic & lime oil.