CRAWFISH PIROGUE

Crawfish Pirogue image

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.

Provided by Caren Lee

Categories Seafood Shellfish Crawfish

Time 45m

Yield 4

Number Of Ingredients 11

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 472.3 calories, Carbohydrate 34.2 g, Cholesterol 182.3 mg, Fat 28.1 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 15.9 g, Sodium 1027.2 mg, Sugar 4.2 g