Ingredients1 h 15 m servings 317 cals
- Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve hot.
- Editor's Note
- Pistolette rolls are also known as French rolls in other parts of the country.
Per Serving: 317 calories; 21.3 g fat; 18.9 g carbohydrates; 12.8 g protein; 54 mg cholesterol; 661 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is a now good. The shell of the recipe is good, but you need to add celery, bell peppers, heavy whipping cream instead of evp milk and Jack cheese. And for the love of all that is good and...
This recipe is the way that my husband and I enjoyed these in Lake Charles, La...VERY GOOD..thank you
this sounds good, I've never used velveeta. I've always used ricotta cheese. Either way, i love pistolettes!