119 taif recipes

Mini crawfish pies with a buttery cream filling spiked with cayenne, baked in flaky tart shells. Louisiana party food that freezes for up to two weeks ahead.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Crawfish dip with sauteed trinity, Rotel tomatoes, and cream cheese served cold. A rich, Cajun-style party dip loaded with crawfish tail meat.

Balmain bugs simmered until the shells blush orange-red, then shelled and paired with a tropical mango sauce spiked with Thai chili and lemon. A quick Australian seafood dish that's ready in 15 minutes flat.

Savory crawfish beignets stuffed with sautéed crawfish tails, garlic, cheddar, and Swiss cheese in a crispy biscuit dough. A Louisiana appetizer that'll have folks lining up for seconds.

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

Crawfish canapes with sweet tails in a quick vermouth-cream sauce with shallots, dill, and briny capers, spooned into crisp pastry shells. An elegant Louisiana-meets-French cocktail bite.

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Mediterranean seafood stew with lobster tails, shrimp, and cherrystone clams in a garlicky white wine and plum tomato broth with fresh parsley and oregano.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

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.

Crawfish corn maquechoux with sweet corn, bell peppers, onion, and tomato smothered in butter. A classic Cajun side dish loaded with crawfish tails for a true Louisiana one-pot meal.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.

Rock lobster lasagna: decadent lobster tail meat layered between lasagna noodles, tomato sauce, mozzarella, and parmesan. A special-occasion Italian-American upgrade on classic lasagna.