Crawfish Pirogue

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Combine the crawfish tails with Creole seasoning in a bowl and toss to coat.

3. 3

   In a large saucepan over medium heat, melt the butter. Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add the garlic, then pour in the water. Fold in the seasoned crawfish and add the black pepper.

4. 4

   In a small bowl, stir the cornstarch into the water until dissolved. Pour the slurry into the saucepan, stirring continuously, and cook until the crawfish mixture has thickened, about 5 minutes.

5. 5

   Slice the tops off each bread loaf and scoop out the interior to form a boat shape. Arrange the loaves on a baking sheet and fill each with the crawfish mixture.

6. 6

   Bake until the bread is heated through and lightly toasted, about 10 minutes.