Recipes with cayenne pepper
1,661 recipes
Hot Tamale Pie
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Barbecued Skewers of Fish
Indian-style barbecued fish skewers marinated in a spiced yogurt paste with garam masala, coriander, ginger, garlic, and cayenne. A tandoori-inspired grilled fish kebab.
Red Beans & Rice with Smoked Sausage
Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.
Emeril's Creole Seasoning
Creole seasoning blend with paprika, garlic powder, cayenne, oregano, thyme, onion powder, and black pepper. A versatile Cajun-Creole spice mix for everything from gumbo to grilled fish.
Chili Frijoles Negro
A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.
Loaded Veggie Chili
A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.
Cayenne Pepper Wafers
Cayenne pepper wafers with Gruyere cheese, butter, and chopped walnuts. A savory, spicy slice-and-bake cracker for cocktail parties and cheese boards.
Rabbit Livers in Puff Pastry
Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.
Cold Dilly Beans
Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.
Chili with White Beans
Beef chili with dried white navy beans, slow-simmered 4 hours with cumin, paprika, cayenne, and oregano. A no-tomato chili with deep, smoky spice and hearty texture.
Shrimp Gumbo
Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.
Potato Salad with Smoked Turkey & Artichoke Hearts
Potato salad with smoked turkey, artichoke hearts, and green olives in a cumin-spiked lemon-garlic vinaigrette. A mayo-free, Mediterranean-inspired picnic salad.
Spicy Black Bean Burgers
Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.
Beaugez's Barbecued Shrimp
New Orleans-style barbecued shrimp swimming in spicy butter-beer sauce loaded with garlic, Worcestershire, cayenne, and rosemary. Skillet seafood meant for sopping with crusty French bread.
Chile Peppers in Spicy Cream Sauce
Chile peppers in spicy cream sauce with roasted green chiles simmered in coconut milk, heavy cream, and seven Indian spices including cumin, coriander, and turmeric. Rich, fiery, and ready in 30 minutes.
Hummus (Home-Made)
Homemade hummus from dried chickpeas with tomato puree, garlic, lemon, cumin, and paprika. A tahini-free, tomato-tinged version with deeper bean-forward flavor.
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Indian-style barbecued fish skewers marinated in a spiced yogurt paste with garam masala, coriander, ginger, garlic, and cayenne. A tandoori-inspired grilled fish kebab.
Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.
Creole seasoning blend with paprika, garlic powder, cayenne, oregano, thyme, onion powder, and black pepper. A versatile Cajun-Creole spice mix for everything from gumbo to grilled fish.
A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.
A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.
Cayenne pepper wafers with Gruyere cheese, butter, and chopped walnuts. A savory, spicy slice-and-bake cracker for cocktail parties and cheese boards.
Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.
Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.
Beef chili with dried white navy beans, slow-simmered 4 hours with cumin, paprika, cayenne, and oregano. A no-tomato chili with deep, smoky spice and hearty texture.
Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.
Potato salad with smoked turkey, artichoke hearts, and green olives in a cumin-spiked lemon-garlic vinaigrette. A mayo-free, Mediterranean-inspired picnic salad.
Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.
New Orleans-style barbecued shrimp swimming in spicy butter-beer sauce loaded with garlic, Worcestershire, cayenne, and rosemary. Skillet seafood meant for sopping with crusty French bread.
Chile peppers in spicy cream sauce with roasted green chiles simmered in coconut milk, heavy cream, and seven Indian spices including cumin, coriander, and turmeric. Rich, fiery, and ready in 30 minutes.
Homemade hummus from dried chickpeas with tomato puree, garlic, lemon, cumin, and paprika. A tahini-free, tomato-tinged version with deeper bean-forward flavor.
