Crawfish Pistolettes
Cajun cheesy crawfish stuffed pistolettes, filled with sausage and seasoning to bring it up a notch or two. One will never be enough.
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
You can use the frozen crawfish tails if you don't have any crawfish boil leftovers (it won't have the same flavor so you may have to add more seasoning). Don't use the Chinese crawfish though, make sure the frozen tails are from Louisiana!
Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 395kcal | Carbohydrates: 11g | Protein: 31g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 190mg | Sodium: 1033mg | Fiber: 1g | Sugar: 6g
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
