Crawfish Stuffed Pistolettes

Updated: Apr 20


INGREDIENTS:

1 1/2 sticks unsalted butter, divided

1 red bell pepper, diced

1 green bell pepper, diced

3 small stalks celery, diced

1 medium sized yellow onion, diced

7-9 cloves garlic, minced

3 tablespoons all purpose flour

1 pint half and half

1 pound peeled crawfish tails

cajun seasoning, to taste

crab boil, to taste

pistolettes (or french bread rolls)

vegetable oil, for frying

green onions, for garnish

parsley, for garnish


DIRECTIONS:

  1. In deep skillet on medium heat, melt the stick of butter and saute the onion, bell peppers, and celery for 25 minutes. Add in the garlic and saute for 3 minutes.

  2. Remove the veggies and melt the rest of the butter, whisk in the flour and cook for 5 minutes. Slowly whisk in the half and half.

  3. Add in the cooked veggies and the crawfish tails. Season to taste with cajun seasoning and crab boil and bring to a simmer for 10 minutes.

  4. Meanwhile, preheat the oil to 350 degrees F. Fry the bread, in batches, for 2-3 minutes per side; or until browned. Remove and drain on paper towels.

  5. Open the tops of the rolls and fill with the crawfish sauce. Serve hot, garnished with green onions and parsley.

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