Fresh baked pistolette bread roll stuffed with a creamy, cheesy flavorful crawfish filling. Cajun cooking at its best, using up those yummy leftover crawfish tails - crawfish pistolettes are a southern staple around crawfish season.
Next time try my Crawfish Pie, for another great Cajun recipe!
Crawfish recipes are abundant at the beginning of the year, when crawfish season is upon us. I always like to make these crawfish pistolettes as a treat during Mardi Gras. It's a nice surprise for any visitors who are tired of the same old typical crawfish boil / barbecue type food you'd see.
This was inspired by my Crawfish Bread Recipe also on this site, and pairs well with this amazing corn and crab bisque recipe.
Jump to:
Groceries you'll need: Ingredients
See recipe card for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: In a large skillet cook the sausage meat and set aside.
- Step 2: Add the butter to the skillet and melt/heat.
- Step 3: Add the chopped onion, bell pepper and celery and cook until translucent.
- Step 4: Add the garlic and cook another 2 minutes, until fragrant.
- Step 5: Peel the crawfish tails and set aside.
- Step 6: Add the crawfish tails and the cooked sausage meat back to the skillet.
- Step 7: Add the velveeta, seasoning, green onions and evaporated milk and heat through until melted.
- Step 8: Add the freshly grated cheddar cheese, stir until combined and melted.
- Step 9: Cut out a hole in the center of each pistolette. Keep the top portion as a plug.
- Step 10: Fill the hollowed out pistolette with spoonfuls of crawfish mixture.
- Step 11: Top with the reserved plug and brush with melted butter.
- Step 12: Place pistolettes on a pan and bake in the oven until golden brown (350°F) for 20 minutes.
Hint: Use the brown and serve pistolettes as they are only half way cooked. This way the bread won't be too crunchy/ over-cooked.
Recipe variations and substitute ideas
- Lettuce - instead of using pistolette bread rolls use a large leaf of lettuce and make this a lighter option.
- Bun - use gluten free buns instead of white pistolette buns to make this gluten free.
- Shrimp - if crawfish is not as easy to come by for you feel free to try using shrimp instead, this is also a great option!
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or chopped fresh chilies.
- Deluxe - add extra salad items, like lettuce, crispy onions etc on the side.
- Kid friendly - add crushed potato chips (ketchup chips!) and use less heat/seasoning.
- Garlic Powder - add for a little extra flavor.
- Black Pepper - same as above.
- Parsley - can add a little freshness and a pop of color.
Necessary gear: Equipment
See in the recipe card below for links to my favorite skillet that I use in this recipe. A heavy bottomed skillet is best because the heat is more evenly distributed.
How to store leftovers
Once the Crawfish Pistolettes have cooled completely store them in an airtight container in the refrigerator for 3 days.
Other crawfish recipes I think you'll love
- Crawfish Enchiladas
- Crawfish Dip
- Crawfish Pistolettes
- Crawfish Pie
- Crawfish Mac and Cheese
- Crawfish Au Gratin
- Crawfish Cornbread Muffins
If you liked this Cajun classic, you should try my Cajun Muffuletta Sandwich recipe.
Mel's kitchen notes
Reheat in the air fryer for best results! If you don't have an air fryer, use the oven, to keep the pistolettes crispy.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Banana Bread
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Crawfish Pistolettes
Video
Ingredients
- ½ Pound Cajun Sausage Meat
- ¼ Cup Unsalted Butter + extra for basting
- 1 Each Yellow Onion diced
- 1 Each Green Bell Pepper diced
- 1 Rib Celery diced
- 4 Cloves Garlic minced
- 2 Pounds Crawfish tails peeled
- 1 (8 Ounce) Block Velveeta Cheese cubed
- 3 Each Green Onions chopped
- 2 teaspoons Creole Seasoning
- 1 Cup Evaporated Milk canned
- ½ Cup Cheddar Cheese grated
- 18 Each Brown and Serve Pistolette Rolls
Instructions
- Preheat the oven to 350°F.
- Add the sausage meat to a large skillet and cook through. Remove from the skillet and set aside.½ Pound Cajun Sausage Meat
- Add the butter to the same skillet and heat up.¼ Cup Unsalted Butter
- Add the onion, bell pepper and celery and cook until translucent.1 Each Yellow Onion, 1 Each Green Bell Pepper, 1 Rib Celery
- Add the garlic and cook again another 2 minutes, until fragrant.4 Cloves Garlic
- Peel all the crawfish and add the tails to the skillet along with the cooked sausage meat.2 Pounds Crawfish tails
- Add the Velveeta cheese, green onions, Creole seasoning and evaporated milk. Stir until all melted.1 (8 Ounce) Block Velveeta Cheese, 3 Each Green Onions, 2 teaspoons Creole Seasoning, 1 Cup Evaporated Milk
- Add the grated cheddar cheese and stir until totally melted.½ Cup Cheddar Cheese
- Take a pistolette roll and cut a hole in the top, keep that top cut out part to keep as a plug. Dig out the excess bread inside.18 Each Brown and Serve Pistolette Rolls
- Spoon the crawfish mixture inside the hole of the pistolette and plug it closed with the reserved bread piece.
- Repeat with the remaining pistolette bread and crawfish mixture.
- Brush melted butter all over the stuffed pistolette buns and bake in the oven for 20 minutes.
- Remove from the oven and allow to cool for 5 minutes before serving.
Notes
Nutrition
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Originally Published December 2021.
Check out this list of 20+ Mouthwatering Cajun Holy Trinity Recipes.
gary newport says
I would like to know if you can airfry the crawfish pistolettes? How hot and long must they be airfried. Please respond ASAP because I have company coming tomorrow (Sunday, Nov. 20, 2022)and would like to cook them then. Thanks
Melanie Cagle says
Hi Gary, I would air fry at 325°F for 15 minutes. I would love to hear how they come out!
Jeanne T says
I can’t find the brown and serve pistolettes anywhere anymore. Do they have in your area? Can you recommend a substitute?
Thanks!!
Melanie Cagle says
Yes, we do have them in our area. I like to use the Cobblestone brand, we find them at Walmart. Have you tried making them at home? Mary, over at Deep South Dish has a great recipe for homemade pistolette rolls - see her recipe here.
Carolyn Pickens says
I made these crawfish pistoletts and they were delicious. You say to reheat in air fryer or oven but you failed to mention what temperature.
Thanks
Carolyn
Melanie Cagle says
I'm glad you enjoyed them. To reheat, I would suggest 5 minutes at 350°F.