Crawfish Pistolettes
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Recipe Summary Crawfish Pistolettes
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.Ingredients | Schnelle Käsespätzle Rezept¼ cup butter1 cup finely chopped onions½ cup chopped green bell pepper¼ cup chopped green onions3 cloves garlic, minced1 cup evaporated milk1 (8 ounce) package processed cheese, cubed½ teaspoon butter2 (16 ounce) packages cooked and peeled whole crawfish tails½ teaspoon salt½ teaspoon ground black pepper½ teaspoon garlic powder1 teaspoon Cajun seasoning2 cups vegetable oil for frying20 brown and serve pistolette rollsDirectionsMelt 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.Pistolette rolls are also known as French rolls in other parts of the country.Info | Schnelle Käsespätzle Rezeptprep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
20
Yield:
20 pistolettes
TAG : Crawfish PistolettesSeafood, Shellfish, Crawfish,
