498 cayenne recipes

Homemade turkey breakfast sausage seasoned with sage, ginger, poultry seasoning, and a hint of liquid smoke. Mix, shape into patties or links, and cook. You'll never buy store-bought sausage again.

Salmon rollups wrapped in flaky crescent dough with dill and parsley. Canned salmon makes these a quick appetizer or snack, baked golden and served with warm cheese sauce.

Spinach and cheddar omelet folded around fresh spinach, sharp cheese, and a spoonful of red pepper relish. A fast, protein-packed vegetarian breakfast with a gentle cayenne kick.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Savory crustless eggplant quiche loaded with tomatoes, mushrooms, Italian herbs, and two cheeses. A hearty vegetarian main dish that's lighter than it looks.

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

Homemade Jamaican jerk seasoning paste with allspice, scallions, thyme, scotch bonnet pepper, and fresh lime juice. Blend and rub on any meat for authentic island heat.

Barbecued Fish uses a strained BBQ syrup of apple cider vinegar, dry mustard, and cloves to marinate firm white fish before grilling. A clean, concentrated glaze for red snapper or halibut.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

"Brined" in whiskey marinade the marinade creates the base for the flavor packed sauce. A truly authentic 100% American recipe.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Microwave fish fillets with curry powder, cayenne, lemon juice, and butter in under 5 minutes. A fast, no-fuss way to cook flaky, seasoned fish on a busy weeknight.

Deep-fried Camembert dredged in mustard-herb flour and a spicy bread crumb crust with chili powder and cayenne. Crackling-crisp outside, molten cheese inside. A 30-second appetizer.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

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.