98 tabasco recipes

Baked flounder fillets smothered in cream of shrimp soup with Worcestershire, sherry, and a dash of hot sauce. A simple weeknight fish dinner with just 5 pantry-friendly ingredients.

Vegan gumbo with okra, corn, crushed tomatoes, and the Cajun holy trinity sautéed in water instead of oil. A quick 30-minute plant-based soup that's full of Southern flavor.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Cajun remoulade sauce with brown mustard, ketchup, apple cider vinegar, and Tabasco, served with fresh vegetable crudites. A tangy, spicy no-cook dip for raw veggies.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Strawberry sauce with grenadine, cinnamon, and a dash of hot sauce blended smooth. A sweet-heat dessert topping inspired by Pittsburgh's Union Grill.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Five-minute refried bean dip with sour cream, chili powder, hot sauce, and chopped onion. A creamy, spiced party dip made from pantry staples. Just mix and serve with tortilla chips.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.