Does it necessarily have to be salt based? Many people nowadays have gone low-sodium. And there are so many other spice/herb blends he could put together.

Anyway, here is a basic seasoning salt that might work. It's particularly good for smoked and grilled foods:

1 container (1 lb. 10 oz) table salt
1 tbls onion salt
2 tbls celery salt
1 tbls garlic salt
2 tbls paprika
4 tbls white pepper
2 tbls dill salt
4 tbls white sugar

Mix all ingredients together until well blended. Store in airtight containers.

He could develop his own creole seasoning. All of them are essentially the same, consisting of salt, cayenne (or other red peppers) and garlic. What differs is the proportions. I would start with a tablespoon of salt and a 1/4 tsp each of cayenne and garlic powder, then adjust as necessary.

Baharat is a spice mix from the Mid-east; one of many combinations used throughout the region:

1/2 cup black peppercorns
1/4 cup coriander seeds
1/4 cup cinnamon bark
1/4 cup cloves
1/3 cup cumin seeds
2 tsp cardamom seeds
4 whole nutmegs (or 1/4 cup ground)
1/2 cup paprika

Put the peppercorns, coriander, cinnamon, cloves, cumin and cardamom seeds in the jar of a blender and grind to a powder. It might be necessary to do this in batchs of 1/2 cup at a time.

Grate the nutmeg and blend into speices with the paprika. Store in an airtight jar.

North Africa has it's own special blends of herbs and spices. Here's one that is typically Moroccan:

1 1/2 tsp coriander seeds
1 tbls cumin seeds
1/2 tbls caraway seeds
3 tbls dried mint leaves
3-inch stick cinnamon

Put all the ingredients together in a spice mill or a mortar and pulverize until coarsely ground. Store in an airtight container.

A quick search on the web will reveal recipes for BBQ rubs, Jamaican Jerk rubs, and a host of others. All of which are suitable for his purposes.

While going through some old magazines I found this mix for Cajun Spice. Immediately thought this might be suitable:

1/4 cup salt
2 tbls cayenne pepper
2 tbls paprika
1 1/2 tbls onion powder
1 tbls ground black pepper
1 tbls ground white pepper
1 tbls garlic powder
2 tsp dried basil
1 tsp chili powder
1/4 tsp dried thyme
1/4 tsp ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar. Makes about 3/4 cup.

Thank you for sharing your recipes. They all look good.

I believe both of these recipe are from Rachael Ray

Israeli Spice Rub

1.5 T. Sweet paprika
1.5 T. Ground cumin
1 t. dried oregano
1 t. ground coriander
1/2 t. crushed red pepper flakes
1.5 t. coarse kosher salt

Drizzle meat with olive oil to barely coat. Rub meat liberally with spice blend. Let stand 10 minutes. Grill, bake, blacken, whatever!

Season All Blend

A flavorful seasoning for meats, vegetables or rice.

1/4 cup instant chicken bouillon granules
2 teaspoons Italian herb seasoning
1 teaspoon dried mustard
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground black pepper

1. COMBINE bouillon, Italian herb seasoning, mustard, garlic powder, paprika and pepper in small bowl or shaker container.

Makes about 1/3 cup.

FOR BAKED CHICKEN: SPRINKLE generously on chicken parts. Preheat oven to 350° F. Bake for 20 to 25 minutes or until no longer pink in center.

FOR BROILED CHICKEN: SPRINKLE generously on chicken parts. Broil 4 to 5 inches from heat for 4 to 5 minutes on each side or until no longer pink in center.

FOR RICE: ADD 1 to 1 1/2 tablespoons to cooking water when making 1 cup of rice. Cook according to rice package directions.

FOR VEGETABLES: SPRINKLE over your favorite steamed vegetables.