>>21531429 (OP)
>What do I use this shit for, gumbo?
It is nothing to do with gumbo or cajun food. Wrong part of the country. This one is heavy on bay leaves and paprika, which is kind of common with typical poultry seasonings blends, and delicious on fried foods. If you like Maryland style, like Legal Seafoods, crab cakes, you'll already know the flavors of Old Bay.
Emeril posts his cajun recipe online, and his history is Commander's Palace where Prudhomme (mr blackened seasoning fame) mentored him iirc.
I buy Tony Chacere's cajun blend which I find not too salty as a table condiment. I use it in flour dredges often before pan-frying some meat, and making skillet dinners cajunfied, like dirty rice or smothered pork chops. I tend to add more thyme and other elements anyway. Emeril's "essence" seasoning is open source, the rest are still secret spices and not transparent, but blackened seasoning is known to be heavier on paprika and cayenne which burns/blackens nicely.
Emeril's Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
