229 tuile recipes

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

Crawfish etouffee the easy way: the Cajun holy trinity simmered with crawfish tails, cream of mushroom soup, and tomatoes with green chiles, then ladled over rice. A weeknight shortcut to Louisiana comfort, no roux required.

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.

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.

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.

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.

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

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.

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.

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.

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.