Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 472
- Carbohydrate: 34g
- Fat: 28g
- Fiber: 3g
- Protein: 22g
- Sugar: 4g
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