Crawfish Pirogue

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.