Type what you have

Ingredients

• ✓ pepper sauce
• butter
• red shallot
• basil
• garlic
• paprika
• black pepper
• salt
• spinach
• portabella mushroom
• yellow bell pepper
• balsamic vinegar
• hoagie roll

Instructions

1. 1 Melt butter in a skillet with a lid over medium heat. Add shallots, basil, and garlic; cook and stir until fragrant, about 1 minute. Stir in paprika and black pepper; season with salt. Add spinach, mushrooms, and bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook until spinach and mushrooms give up their liquid and peppers are softened, about 4 minutes.
2. 2 Uncover the skillet. Add pepper sauce and balsamic vinegar. Increase the heat to medium, and let mixture cook down and thicken slightly, about 2 minutes.
3. 3 Spoon hot mushroom mixture onto split hoagie roll. Serve immediately.

By Dave Espionage

Ingredients

• ✓ pepper sauce
• honey
• brown sugar

Instructions

1. 1 Whisk hot sauce, honey, and brown sugar together in a saucepan until smooth. Bring to a simmer over medium heat, then reduce heat to medium-low, and simmer for 30 minutes, whisking frequently.

By Drizzler

Ingredients

• ✓ pepper sauce
• parsley
• olive oil
• red wine vinegar
• oregano
• cumin
• garlic
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine parsley, oil, vinegar, oregano, cumin, garlic, hot sauce, and salt in a blender or food processor.
3. 3 Mix on medium speed until ingredients are evenly blended, about 10 seconds.
4. 4 Enjoy!

By COOKINCOWGIRLS

Ingredients

• ✓ pepper sauce
• catfish fillet
• milk
• egg
• all-purpose flour
• cornmeal
• black pepper
• mustard
• cajun seasoning
• oil

Instructions

1. 1 Soak the fish pieces in milk for at least 30 minutes.
2. 2 In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
3. 3 Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
4. 4 Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

By NOCKO

Ingredients

• ✓ pepper sauce
• butter
• all-purpose flour
• onion
• green onion
• milk
• cream-style corn
• corn
• cream of potato soup
• creole seasoning
• worcestershire sauce
• salt
• crawfish

Instructions

1. 1 Melt butter in a large pot over low heat and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
2. 2 Add onions and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend and cook over medium heat for 20 minutes. Add crawfish and cook for 20 more minutes.

By LucyF