Crawfish Pirogue

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.

04/01/2018
Crawfish Pirogue, recipe PT15M PT1H 5 455 calories

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