Note on salt: Kosher salt to taste-but only at the end-it is recommended not to salt beans until after they are cooked. Most commercial creole seasoning has salt as doers most seasoning meat. These factors will impact the amount of salt you want to add, so you'll want to wait to see how the flavor is after cooking for a while.
Note on seasoning meat: The best thing to use is a ham bone left over from a smoked picnic ham. If you don't have that, smoked ham hocks or smoked turkey necks will work well. If you can't find any of that, some chunks of ham with fat on will suffice but if possible get something with a bone. Using something smoked will add a nice, subtle smokiness to the flavor.