Ingredients

• 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

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Instructions

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.