Crawfish Pirogue

It's yummy! My husband and son love it. I got the etouffee recipe from a Cajun friend of mine. It's quick and simple. I decided to serve in a bread boat to recreate a favorite dish from a local restaurant. I serve it with a salad.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 472 Calories

Ingredients

• ½ cup butter
• 2 tablespoons water
• 2 tablespoons cornstarch
• ¼ teaspoon ground black pepper
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 1 green bell pepper, finely chopped
• 1 pound peeled crawfish tails
• 1 ½ tablespoons Creole seasoning, or to taste
• 1 cup water, or to taste
• 3 small bread loaves

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Toss crawfish tails with Creole seasoning in a bowl.

Step 3

Melt butter in a large saucepan over medium heat. Add onion and green bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic. Thin mixture with 1 cup water. Stir in crawfish tails; season with black pepper.

Step 4

Whisk cornstarch with 2 tablespoons water in a small bowl until smooth. Pour into the saucepan, stirring constantly, until crawfish mixture thickens, about 5 minutes.

Step 5

Cut tops off bread loaves; hollow out center to create a "boat." Place bread loaves on a baking sheet; spoon crawfish mixture into the center.

Step 6

Bake in the preheated oven until bread is warm and lightly toasted, about 10 minutes.