"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."
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.