Now I'm by no means an Emeril fan.  Don't think he's that good of a cook and he needs to go back to cooking school to study plating.  My brother the executive chef is appalled at Emeril's "presentations".  By the time he gets though piling up the plates his food has lost all eye appeal for me for sure!  He should learn that "less is better". 

BUT......THAT SAID..........the guy has a really good spice blend, known as "Essence" that is particularly good on seafood.  He tosses it on everything he cooks (big mistake in my opinion).  They published the recipe in the Houston Chronicle some years ago.  But I have altered his published recipe and find it is absolutely divine on almost all seafood recipes I make, particularly cajun dishes and broiled seafoods.  It even makes something divine of an old classic, Tuna Casserole, girls.  I use about 1 tsp. in an average size recipe or skillet dish.  I make up a batch and keep it in a shaker bottle in my spice cabinet and never let it run out!  The commercial Essence you can buy ready made is NOT the same thing as his original recipe.  That's often the case and I don't think that is by accident.  Chef Paul Prudhomme's commercial spices taste awful too, but his cookbook spice recipes taste great.    Maybe they just get stale on the shelf in the stores. 

Anyway, here ya go................Give it a try!  You won't be sorry you did.  FYI it's not bad on certain vegetable dishes, but you'll have to experiment there. 

BAM!

Peggy's version Emeril's Essence

6 T.     Sweet Hungarian Paprika (he uses 5 T.)

¼ c.     Garlic Powder

2 T.      Oregano crushed finely

2 T.      Thyme

2 T.      Onion Powder

2 T.      Black Pepper

1 T.      Cayenne (he calls for 2T, but we both found that consistently a bit too hot)

I totally omit the 2T. salt he calls for because I find I can control the overall salt in my dishes better if my spice blends don't include any salt.  I buy unsalted butter for the same reason.