Tabasco Recipes

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.

Southern fried dill pickles: crispy cornmeal-battered pickle chips spiked with cayenne, hot sauce, and Worcestershire. The classic roadhouse appetizer, golden and tangy.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.

Rich chicken and linguica gumbo built on a nut-brown roux with the holy trinity, fried chicken, and smoky sausage simmered in chicken stock. Ladle over rice for a Cajun feast.

Crab and shrimp baked in a sharp cheddar cheese sauce with a hit of hot sauce, topped with more melted cheddar and served over steaming rice. Southern-style seafood comfort.

Old-fashioned oyster pie with freshly shucked oysters, scallions, butter, and a splash of Tabasco baked in a flaky double-crust pastry until golden.

I love a bowl of hot chili during the long winter time, and this recipe has become my new favourite. It was very flavorful. I love spicy food, so I usually add way more hot sauce :)

Creamy asparagus chicken casserole baked with a rich cream sauce, Parmesan cheese, and a kick of hot pepper sauce. Comfort food at its best, ready for the oven in under an hour.

Feed your hungry family with this hearty casserole that is made with mushrooms and peppers.

Homemade crepes filled with chicken, green peas, and pimiento, then baked under a silky Gruyère and white wine cheese sauce with mushrooms. French-inspired elegance for a special dinner.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Cajun-style oyster fritters with 48 butter-sauteed oysters in a spiced batter of black pepper, white pepper, hot sauce, and oregano. Fried golden in peanut oil.

Tender bay scallops in a silky dill cream sauce with shallots and white wine, served over angel hair pasta. An elegant seafood dinner for six that comes together in 40 minutes.

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

Authentic crawfish etouffee builds on a dark roux with the Cajun trinity, a small army of garlic, and Louisiana crawfish tails. Smothered over rice, this is true New Orleans comfort food.