26 taule recipes

Giant bakery-style oatmeal raisin cookies with cinnamon warmth, making nearly 100 thick, chewy cookies perfect for crowds or freezing

Cajun shepherd's pie layers spiced beef-pork meatloaf, julienned sautéed vegetables, and creamy mashed potatoes, then broils until golden. Paul Prudhomme's Louisiana spin on the British classic, loaded with cayenne and bell pepper.

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Sacramento-style black bean soup with smoked ham, New Mexico chile, chipotle peppers, cumin, and oregano. Pureed smooth and topped with homemade creme fraiche and red bell pepper.

Hearty baked ziti with ground beef and Italian sausage in spaghetti sauce, tossed with pasta shells and smothered in melted mozzarella. A big-batch family dinner with serious meat and cheese.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Fresh corn seafood chowder: Louisiana-style chowder with crab, shrimp, crawfish tails, sweet corn, and bacon in a half-and-half broth. Rich one-bowl seafood feast.

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

Crawfish cornbread loaded with crawfish tails, cheese, creamed corn, jalapenos, and onion. A savory Cajun cornbread that's more main dish than side.

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.

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

Grilled lobster tails with a fresh nectarine-avocado salad, scallions, and lime. A summer dinner with sweet stone fruit, creamy avocado, and charred lobster meat in 30 minutes.

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.