13 smoked paprika recipes

Quick, easy and foolproof sauté of green beans with smoke paprika and garlic. Easy one skillet cooking with super easy cleanup.

Loaded chili built on three meats, ground beef, hot Italian sausage, and smoked sausage, with kidney beans, a layered hit of serrano and habanero heat, and a splash of red wine. Thickened with cornmeal and tastes even better the next day.

Hearty Portuguese soup with smoked ham shanks, linguica sausage, kidney beans, cabbage, and potatoes in a tomato broth. A loaded one-pot meal built on smoky ham stock.

One-pot Cajun shrimp jambalaya loaded with smoked sausage, garlic, shallots, and a triple-pepper punch. Feeds six hungry folks in about 35 minutes with zero fuss.

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

There is no need to purchase the ready-made packet. Here's a quick and easy homemade Taco seasoning mix.

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.

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.

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

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.

Homemade chaurice sausage from pork shoulder seasoned with paprika, cayenne, cumin, and chili powder. Stuff into casings or form patties, then serve fresh or smoke them for deep Louisiana flavor.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.