I dislike cribbing off of another’s recipe as much as the next hound but I have found the standard Emeril spice blend for Cajun Seasoning or “Bayou Blast” or whatever to be excellent. And, I have no problem using it. If I had a test kitchen and limitless time and money and cuts of meat I would love to develop one of my own, but I do not have those things. So, please… hand up your general spice blend recipes. I want to use espresso but have found it lacking in all the blends I have augmented. Likewise with Cumin and Tarragon. If you feel okay letting people in on your go to, dried spice rub/blend, this is the time. I also understand that a rub and spice addition are different things.I am from Louisiana but have always strayed away from Tony’s because it seemed lazy to use a manufactured blend. This is an existentialist quest; I don’t’ want to be alone on that beach. Thanks in advance.