Description
Pistolette bread is fried and then stuffed with a delicious, cheesy, crawfish mixture! To reheat, place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.
Ingredients
- ¼ cup butter
- 1 cup finely chopped onions
- ½ cup chopped green bell pepper
- ¼ cup chopped green onions
- 3 cloves garlic, minced
- 1 cup evaporated milk
- 1 (8 ounce) package processed cheese, cubed
- ½ teaspoon butter
- 2 (16 ounce) packages cooked and peeled whole crawfish tails
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 2 cups vegetable oil for frying
- 20 brown and serve pistolette rolls
Instructions
- Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion
- bell pepper
- green onions
- and garlic. Cook and stir until the onion has softened and turned translucent
- about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low
- and keep the sauce warm.
- Meanwhile
- melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt
- pepper
- garlic powder
- and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl
- 3 to 5 minutes. Stir the crawfish tails into the cheese sauce
- and cook for 5 minutes.
- Heat oil in a large skillet to 350 degrees F (175 degrees C).
- Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle
- cut a slit in one end of each roll
- then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 20