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.

jjelli1
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note

Pistolette rolls are also known as French rolls in other parts of the country.

Nutrition Facts

220.9 calories; 13 g protein; 18.2 g carbohydrates; 68.7 mg cholesterol; 434.8 mg sodium. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
02/26/2019
Made these for Christmas and followed the recipe to letter with the exception of a dash more creole seasoning. I have made several other versions and this was the best and easiest. I especially liked frying them before stuffing... made all the difference. Read More
(25)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/25/2019
Made these for Christmas and followed the recipe to letter with the exception of a dash more creole seasoning. I have made several other versions and this was the best and easiest. I especially liked frying them before stuffing... made all the difference. Read More
(25)
Rating: 5 stars
07/03/2012
Delicious!! I used fresh gulf shrimp instead of crawfish - AMAZING! Read More
(16)
Rating: 5 stars
11/12/2011
Delicious!!! I live in New Orleans and LOVE that I can make these at home now instead of waiting for the next festival. Thanks!! Read More
(15)
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Rating: 5 stars
01/02/2013
I live in Baton Rouge and was so excited when I ran across this recipe. They were super easy to make and remind me of family gatherings as a child! Plus I now don't have to wait for Jazz Fest in the spring! Read More
(1)
Rating: 5 stars
12/22/2013
We made this for the first time last night and it was delish. Maybe a little complicated with the multiple veggies and cheese that needed to be chopped but nothing too bad just prep everything first and don't try and put it together as your go. I decided not fry them as listed in the recipe and instead baked them. These are the changes I made to the cooking instructions: I preheated the oven to 375 degrees prepared the stuffing as listed above there was no mention of whether the juice from the crawfish should be added as well as the meat but I chose not to since I didn't want them to make the bread soggy I hollowed out the pistolettes and was careful to keep the tip of the roll with the hollowed out portion it came from so I could reattach it. I made a slurry of 1 tbs flour and 3 tbs of water and mixed it up thouroughly and brushed on the open end of the pistolette and then dipped only the inside of the cut end of the bread in the slurry and pressed the ends together. I stood them on the non-cut end until time for baking just to make sure they were firmly attached I laid them down and brushed with melted butter. I baked on a well-greased cookie sheet for 15 minutes or until golden brown. I only made enough for us to eat for dinner and then the next day I made the rest for us to eat at lunch so nothing was soggy. I thought they were great and I would definitely make again! Read More
(1)
Rating: 5 stars
08/02/2013
Absolutely delicious! I live in south Louisiana and had never tried this. I followed the recipe exactly as shown. It was easy to make and were a hit with my family! Read More
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Rating: 5 stars
06/08/2014
My family and everyone I've shared with has loved this recipe! Also great to use left over crawfish from a boil and just cut down or out the seasonings in the recipe. Cooking some today for some family. Read More
Rating: 5 stars
12/31/2014
OMG! DELICIOUS! made these tonight and they were so easy to make. Read More