Crawfish in a Pirogue

Ingredients

• 1 ½ tablespoons Creole seasoning, or to taste
• ½ cup butter
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup water, or to taste
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 small bread loaves

Step 1

Lightly heat your oven to 350°F. In a bowl, toss the crawfish tails with some Creole seasoning so they’re nicely coated. Melt butter in a large pan over medium heat, then add chopped onion and green bell pepper. Cook, stirring occasionally, until the veggies soften, about 5 minutes. Add minced garlic and give it a quick stir. Pour in a cup of water to loosen things up, then add the crawfish tails. Season with a bit of black pepper to taste.

Step 2

In a small bowl, mix cornstarch with a couple of tablespoons of water until smooth. Slowly pour this into the pan while stirring constantly. Keep cooking until the mixture thickens up, which should take around 5 minutes.

Step 3

Now, take your bread loaves and cut off the tops. Scoop out the insides to create a little “boat” for the filling. Place the hollowed-out loaves on a baking sheet and fill them with the crawfish mixture. Pop them in the oven and bake for about 10 minutes, until the bread is warm and just starting to toast. Enjoy!