Definitely going to become a favorite comfort dish in no time. A creamy and cheesy kick has been added to a Rachel Ray dish that I tweaked. This dish will be on your mind at night. Please experiment with the recipe. To make it creamier, I added the cream cheese and Cheddar. Since I love Buffalo Chicken Dip so much, I wanted this dish to be comparable.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 12 |
| Yield: | 1 /4 cup |
Ingredients
- 2 ½ teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 ¼ teaspoons dried oregano
- 1 ¼ teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- ½ teaspoon red pepper flakes (Optional)
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Stir together paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, cayenne pepper, and red pepper flakes in a bowl until evenly blended.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Store spice mix in an airtight container.
- DOTDASH MEREDITH FOOD STUDIOS
Reviews
This recipe is fabulous!!! We made a air fryer cajun shrimp recipe and was absolutely delicious!! I will be using this on salmon, chicken, adding to ranch dip-so many possibilities!!
This is a great mix to keep on hand. I used it tonight for my mahi mahi fish and the taste was phenomenal. The only thing I added was a tsp of smoked paprika to give it a bigger kick. Hubby loved it! Made extra to store for the next time. I’m gonna try it on chicken breast and I’m sure it’ll be just as delicious?
Amazing, I used parsley instead of oregano and used an Italian seasoning to add a lime flavor and as salt aswell, I used chillie powder as cayenne pepper. It was fantastic, I’ll definitely make this again
We love it on tuna steaks. I omit the red pepper flakes and can still have that wonderful Cajun flavor.
Easy to make, I had everything already in the cabinet and it is very good. I made it exactly as listed, next time I will add a little more heat to it.
Love this recipe. Thanks for posting.
Great blend. I used half the salt and tried it on a grilled salmon fillet, and it was very good, far better than the store variety. I did add the red pepper flakes and found the heat level just spicy enough with lots of flavor.
A good, mild mix. Thanks for sharing.
No thyme! Used Italian seasoning and quadrupled the recipe!
I thought that this was a solid recipe. I’m wondering though if the people who claim that it was far too salty were using table salt instead of kosher salt. I started with half the salt and found it a little bland. So I actually added a teaspoon of MSG instead of salt. And that seemed just about perfect to me. I did not add the pepper flakes. I thought the heat level was good and did not need to be increased. One thing that I did find initially was that the thyme just felt like little sticks in my mouth so I put the whole thing in my spice grinder for 10 or 15 seconds. That seemed to take care of the thyme problem and mixed everything up very well.
Great recipe, lovely flavour. I just leave out the salt and it’s perfect for us
This recipe is all heat and no flavor.
Thank you, thank you!! I fell in love with Cajun food while living in Louisiana. This recipe is spot on without killing you with spice. I made a cajun shrimp alfredo pasta and my picky child ate it all!!
Great taste, but next time I will use half the salt.
It was excellent used new spices, very spicy. This was second time I used this recipe. Will keep using. Thanks
italian seasoning instead of just oregano and thyme. also some hot paprika. triple recipe to have some ready for next time.
Amazing easy Cajun seasoning. I use it every week!! 10/10 recommend.
Great recipe! We don’t like a lot of oregano, so I used 1 tsp basil and 1/4 tsp oregano. Gave my Jambalaya the zing it needed!
I am so grateful for this wonderful site and rarely write a review. This time, I felt compelled. I found this recipe to be far too salty! Though I do use salt regularly to season my food, this was so salty that I nearly had to throw it away. If you are a heavy salt user, I suspect you will not notice; but for the rest, I suggest you cut the salt by at least?? half.
Excellent spice mix, I need to make another batch, the first is history.
Followed the suggestion of cutting down on the salt, and it was perfect! Used it to season chicken and it worked great, will make a larger batch to store.