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Crispy Crawfish Pistolette

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
20 servings
Lunch Dinner Southern
Crispy Crawfish Pistolette
Ingredients
  • 1/4 cup butter
  • 1 cup finely chopped onions
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped green onions
  • 3 cloves garlic, minced
  • 1 cup evaporated milk
  • 1 (8 ounce) package processed cheese, cubed
  • 1/2 teaspoon butter
  • 2 (16 ounce) packages cooked and peeled whole crawfish tails
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups vegetable oil for frying
  • 20 brown and serve pistolette rolls
Instructions
1
Heat the saucepan over medium heat and melt 1/4 cup of butter. Introduce sliced onions, bell pepper, green onions, and minced garlic into the saucepan; cook and stir until the onions become tender and translucent, approximately 5 minutes. Add evaporated milk to the saucepan; bring it to a gentle boil. Introduce shredded cheese into the saucepan and stir until melted. Lower the heat to low; keep the sauce warm.
2
Simultaneously, melt 1/2 teaspoon of butter in a large skillet over medium heat. Introduce crawfish tails into the skillet; season with Cajun seasoning, salt, pepper, and garlic powder. Cook and stir until the tails are hot and start to curl, around 3 to 5 minutes. Combine the crawfish mixture with the cheese sauce; cook for an additional 5 minutes.
3
Heat oil in a large skillet to 350 degrees F (175 degrees C). Introduce pistolette rolls to the skillet; cook until golden brown on all sides. Transfer the rolls to a paper-towel-lined plate to cool. When cool enough, cut a slit in one end of each roll and create a pocket using the handle of a spoon. Stuff the rolls with the crawfish mixture; serve immediately.