Crawfish Boat Dish

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

Step 1

Warm your oven to 350°F. In a bowl, toss the crawfish tails with some Creole seasoning to give them a nice kick. Melt butter in a large pan over medium heat, then add chopped onion and green bell pepper. Cook, stirring occasionally, until they’re soft and fragrant, about five minutes. Add the garlic and stir it in for a minute more. Pour in a cup of water to loosen things up, then add the seasoned crawfish. Season with a little black pepper to taste.

Step 2

In a small bowl, mix the cornstarch with a couple of tablespoons of water until smooth. Slowly pour this into the pan, stirring constantly, and cook until the mixture thickens, which should take about five minutes.

Step 3

While that’s cooking, slice off the tops of your bread loaves and scoop out the insides to make a little "boat." Place the hollowed-out loaves on a baking sheet and fill them with the crawfish mixture.

Step 4

Pop the bread boats into the oven and bake until the bread is warmed through and just starting to toast, around 10 minutes. Enjoy!