Crawfish Pirogue

• 1 pound peeled crawfish tails
• 1 1/2 tablespoons Creole seasoning, or to taste
• 1/2 cup butter
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 teaspoons minced garlic
• 1 cup water, or to taste
• 1/4 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 small bread loaves

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.

crawfish tails, creole seasoning, butter, onion, green bell pepper, garlic, water, ground black pepper, cornstarch, water, bread

Taken from www.allrecipes.com/recipe/256986/crawfish-pirogue/ (may not work)