Creole Seasoning II

6 tbsp paprika
4 tbsp garlic powder
2 tbsp cayenne or more
2 tbsp black pepper
2 tbsp white pepper
2 tbsp dried oregano
2 tbsp dried basil
2 tbsp dried thyme
1 tsp SIDS CRAZY SALT

Blitz all ingredients together with SIDS CRAZY SALT until well blended. Use as needed and keep in an air-tight container.
HISTORY: Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803.
The term Creole describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born slaves of African descent as well as those of mixed racial ancestry.
Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, German and Native American, among others.
The Picayune Creole Cook Book has been described as "an authentic and complete account of the Creole kitchen". It was published in 1900 during a time when formerly enslaved African Americans and their descendants were moving North. Local newspapers warned that when the last of the "race of Creole cooks" left New Orleans "the secrets of the Louisiana Kitchen" would be lost.
The recipes published in the cookbook were compiled by an unknown staffer at the Daily Picayune, who said the recipes came directly from "the old Creole 'mammies'". Since its initial publication it has been released in 16 subsequent editions with few alterations to the original recipes.
Both Creole and Cajun cuisine draw from French cooking traditions adapted to Louisiana's resources and influences; however, Creole cuisine is stereotypically considered more "city food" while Cajun cuisine is considered simpler "country food.