This recipe came from Paul Prudhomme's first cookbook. I've tried other recipes and store bought mixes, but I always come back to this one. You can add more cayenne if you want it spicier (the original calls for twice the amount below), but I usually make just like below and then spice it up at the time of use if I feel like it.

Just use liberally on fish, chicken, or pork. Coat the meat with melted butter, then put on a good coating of this spice mix. Cook in a very hot skillet (cast iron works great).