Adapted from Ralph Brennan’s New Orleans Seafood Cookbook, you’ll find many uses for this staple. It will keep in an airtight container for 3 months — if you don’t use it first. 

• 2 cups all-purpose flour
• 1 cup corn flour
• ¼ cup cornstarch
• ¼ cup kosher salt
• ¼ cup sweet paprika
• 4 teaspoons onion powder
• 4 teaspoons freshly ground black pepper
• 2 teaspoons granulated onion
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper

Thoroughly combine all ingredients; store in a tightly covered container in the refrigerator or a cool dark space.
Makes about 1 quart.