1,690 cayanne pepper recipes

Mediterranean green bean, zucchini and potato stew simmered in plum tomatoes with cayenne and fresh parsley. Vegan one-pot dinner ready in an hour.

New Orleans-style barbecued shrimp baked in a buttery Worcestershire-and-herb sauce, peel-on for maximum flavor. The classic Pascal's Manale-inspired dish that's all about sopping the buttery sauce with crusty bread.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Cayenne corn bread made easy in a bread machine. Cornmeal and bread flour with a kick of cayenne pepper and a touch of applesauce for moisture. Just load the machine and press start.

Prawns New Orleans in a colorful Creole sauce of tomatoes, okra, bell peppers, allspice, and cayenne, served over rice. A bright, spicy one-pan seafood dinner in about an hour.

Spice up your shrimp with this savory recipe your whole family will enjoy.

Homemade Creole chaurice sausage with fresh pork, onions, garlic, cayenne, allspice, and bay leaf ground and stuffed into natural casings. A spicy Louisiana classic for gumbo, jambalaya, or the grill.

Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.

A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

London broil with a punchy garlic-mustard-Worcestershire marinade, broiled hot and sliced thin against the grain. The classic American budget-cut steak dinner done right.

Mini crawfish pies with a buttery cream filling spiked with cayenne, baked in flaky tart shells. Louisiana party food that freezes for up to two weeks ahead.

A hearty beef, vegetable, and rice soup made fast in the pressure cooker, with a meaty soup bone, tomatoes, corn, okra, and a pinch of cayenne. Old-fashioned comfort in a fraction of the usual simmering time.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Raan masaledar: whole leg of lamb marinated 24 hours in a yogurt-almond-chili paste with garam masala, then slow-roasted and garnished with sultanas and almonds.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.