56 smoked paprika recipes

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

Eastern European cabbage rolls stuffed with rice and sausage, simmered in sauerkraut with a smoked pork hock. Topped with paprika and sour cream for a true Old World feast.

Juicy ground sirloin burgers seasoned with smoked paprika and garlic, topped with melted Manchego and roasted red pepper paste. Served alongside crispy chorizo hash browns.

Smoked beef rubs a lean roast with garlic, onion, paprika, cumin, and cayenne, then smokes it low and slow over hickory with indirect heat. Backyard barbecue technique for tender, smoky beef.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.

Hearty smoked pork and bean soup built from ham hocks, dried pink beans, and beef stock with paprika and sauteed garlic. Partially pureed for a thick, velvety body. Serves 6.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.

Hungarian goulash in a pressure cooker with beef, smoked bacon, paprika, potatoes, and caraway seeds. A rich, authentic goulash ready in under 40 minutes.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Crispy bacon bits and cubed sharp cheddar stud these savory corn muffins spiked with smoked paprika and fresh chives. Ready in 40 minutes from mix.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.