Best Cajun Crawfish Pistolette Recipes

CRAWFISH PISTOLETTES

Steps:

• 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.

CAJUN CRAWFISH PISTOLETTE

Steps:

• 1. Saute" all vegetables together in butter,until tender.Then add Crawfish tails and cook together with vegetables add Tony's seasoning and cook for a few minutes.Remove from heat and set aside.
• 2. Start preparing your Pistolette rolls.Cut a deep circle on the top of roll and pull out then take your Crawfish mixture and stuff about two tablespoons or more until you get it almost to the top of your roll and place the circle of roll on
• 3. top and push down gently to hold in place.Repeat until all is done.Then heat a skillet with about a 1/4 oil in skillet and brown rolls on each side.Remove and serve.

EASY CRAWFISH PISTOLETTES

Steps:

• Clean crawfish. Leave in bowl of cold water until ready to use.
• Brown sausage per package directions; drain.
• Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.
• Remove from heat. Using a spoon, poke an opening into each pistolette.
• Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.
• Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!