Blackening spice recipe

This is copycat of Paul Prudhomme's recipe for blackening seasoning. I've tried this. Was pretty good. Liberally coated the filets, dredged in clarified butter and dropped onto white hot skillet about a minute on each side. Yummy. Like any cook, always looking to improve. What would anyone add or take away from this recipe?

quote:

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1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

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