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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."

Ingredients :

• 1 pound peeled crawfish tails
• 1 1/2 tablespoons Creole seasoning, or to taste
• 1/2 cup butter
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 teaspoons minced garlic
• 1 cup water, or to taste
• 1/4 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 small bread loaves

Instructions :

Prep : 25M	Cook : 4M	Ready in : 45M

• Preheat oven to 350 degrees F (175 degrees C).
• Toss crawfish tails with Creole seasoning in a bowl.
• 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.
• 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.
• 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.
• Bake in the preheated oven until bread is warm and lightly toasted, about 10 minutes.

Notes :

• The prep time will vary depending on if you are using leftover crawfish tails or boiling and peeling crawfish. You can substitute any type of seafood you want.
• The filling can be served over rice instead of in the bread boat.
• I used bread tops to make garlic bread, which I baked alongside the "boats."

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