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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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Notes:

The prep time will vary depending on if you are using leftover crawfish tails or boiling and peeling crawfish. You can substitute any type of seafood you want.

The filling can be served over rice instead of in the bread boat.

I used bread tops to make garlic bread, which I baked alongside the "boats."

Nutrition Facts

472 calories; protein 21.9g; carbohydrates 34.2g; fat 28.1g; cholesterol 182.3mg; sodium 1027.2mg. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/16/2021
Also, you really can't just use "any kind of seafood you want". It needs to be something with a sufficiently resilient texture, like crawfish tails, or shrimp, or crab, or lobster claw meat (tails would get too tough) or frog legs or alligator. I've even seen it made with monkfish or gaspergou (aka "drumfish"). Anything oily, like tarpon, or flaky, like catfish, is just going to fall apart and get lost in the sauce. Read More
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