Description
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.
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
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.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4