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But there are so many other good mixes out there, it's all in how it taste to you, although some seasonings are better than other on certain foods. I say grab one and go for it!
I have a small eBook of 70 different spice blends you can make here including Canjun spice, Cajun Angle Dust, Cajun Dynamite Dust, Creole Seasoning, Old Bay and Tony's:
Down here in Baton Rouge, the leading commercially-produced spice blend is Tony Cachere's. It's available in all of our local stores...you might try searching the internet to see if they have a website.
I like Chef Han's out of Monroe, LA. For about $3 you get 4 oz. of his Blackened Meat seasoning which puts Prudhomme's to shame, whereas Prudhomme gives you about 2 oz. for $5+.