Crawfish Pirogue Best Family Recipes

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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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