Blackened spice recipes

So, this mix that follows is the online recipe for Paul Prudhomme's blackening spice mix. I quadrupled this recipe to make a batch to have some extra, but cut back some on the salt and used salted melted butter to dredge in. I tried it on chicken breasts and tilapia fillets. Pretty good. Do any of you have other iterations that I should try and are willing to share?

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (cayenne)
3/4 teaspoon freshly-ground white pepper
3/4 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves