Crawfish Pirogue recipe

All Recipes Seafood Shellfish Crawfish

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

Nutrition Info

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
servingSize: -
sodium: 1027.2 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Toss crawfish tails with Creole seasoning in a bowl.

  3. 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.

  4. 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.

  5. 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.

  6. Bake in the preheated oven until bread is warm and lightly toasted, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

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.

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