1,662 cayenne pepper recipes

Fluffy crab souffle pancakes with cottage cheese, fresh dill, and chives. Light as air, crispy on the outside, and loaded with sweet crab in every bite.

Cajun shepherd's pie with a spicy beef and pork meatloaf base, julienned zucchini and squash, and creamy buttery mashed potatoes browned on top. Louisiana comfort food at its finest.

Oven-fried orange roughy coated in seasoned crumbs and baked in butter for a crispy crust without deep frying. A lighter, less messy take on breaded fish fillets.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Spicy cream cheese pastry crust with cayenne pepper, butter, and cream cheese. A flaky, peppery dough for pot pie tops or savory tarts. No water, no egg, just five ingredients.

Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.

Roasted rosemary almonds with butter, salt, and a pinch of cayenne. A savory, aromatic snack ready in 20 minutes with just 5 ingredients. Great for cocktail parties and gift giving.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Why make the same old spaghetti sauce when you can enjoy this scrumptious dish that will satisfy your hunger.

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

Lamb chops Creole: shoulder lamb chops braised under a tomato, green pepper, and onion sauce with cayenne and chili powder. Old-school Louisiana home cooking at its best.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Oyster and brie soup, a luxurious New Orleans-style chowder with plump oysters, melted Brie cheese, and a champagne-sherry finish. Restaurant-elegant starter for celebration dinners.

Butter-poached shrimp baked in their shells with garlic, rosemary, cayenne, and a full tablespoon of paprika. The shells turn crispy while shrimp stay tender. Serve with crusty bread to soak up the spiced butter.

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

Shell-on shrimp stuffed with herb-loaded Creole compound butter made from garlic, shallots, oregano, thyme, and three peppers, then grilled until pink and sizzling. New Orleans flavor in 30 minutes.