It’s tasty! My son and husband adore it. The etouffee recipe was given to me by a Cajun friend. It is quick and easy. To duplicate a beloved meal from a nearby restaurant, I chose to serve it in a bread boat. I offer a salad alongside it.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound peeled crawfish tails
- 1 ½ tablespoons Creole seasoning, or to taste
- ½ cup butter
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 teaspoons minced garlic
- 1 cup water, or to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 small bread loaves
Instructions
- 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.
- 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
| Calories | 472 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 182 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 16 g |
| Sodium | 1027 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
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.