Crawfish Stuffed Pistolettes
Indulge in the bold, Louisiana-inspired flavors of Crawfish Stuffed Pistolettes—crispy, golden-brown French rolls packed with a rich, creamy crawfish filling that’s bursting with Cajun spice. These irresistible stuffed rolls combine a sautéed trinity of onion, bell pepper, and celery with succulent crawfish tails, heavy cream, and a touch of shredded cheddar for a decadent, savory filling. Fried to perfection, each bite offers a satisfying crunch followed by a burst of flavor. Perfect as a crowd-pleasing appetizer or a hearty main dish, these handheld delights showcase the magic of Cajun cuisine. Serve them warm and watch them disappear in no time!
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Recipe Information
Ingredients
- 8 pieces Pistolettes rolls (small French bread rolls)
- 4 tablespoons Butter
- 0.5 medium Yellow onion, finely diced
- 0.5 medium Green bell pepper, finely diced
- 1 stalk Celery stalk, finely diced
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 3 cups Heavy cream
- 12 ounces Crawfish tails (cooked, peeled)
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions, finely sliced
- 0.5 cup Shredded cheddar cheese
- 3 cups Vegetable oil (for frying)
Instructions
Slice off the top of each pistolette roll and hollow out the center, leaving enough bread around the edges to keep the roll sturdy. Reserve the removed bread for breadcrumbs or discard.
In a large skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly pour in the heavy cream while stirring constantly, creating a smooth mixture. Cook until the sauce begins to thicken, about 3–4 minutes.
Add the crawfish tails, Cajun seasoning, salt, and black pepper to the skillet. Stir everything together and let it simmer for 2–3 minutes.
Remove the skillet from the heat and stir in the green onions and shredded cheddar cheese until melted and well combined. Allow the filling to cool slightly.
Stuff each pistolette roll with the crawfish filling, packing it tightly. Do not overfill, as you want to avoid spilling during the frying process.
In a large, deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Ensure there’s enough oil to submerge the pistolettes completely.
Fry the stuffed pistolettes in batches, about 2–3 at a time, until golden brown and crispy, roughly 2–3 minutes per roll. Rotate them gently with tongs to ensure even cooking.
Carefully remove the pistolettes from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve the Crawfish Stuffed Pistolettes warm. They can be enjoyed as an appetizer or main dish.
Nutrition Facts
Calories |
10658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1032.5 g | 1324% | |
| Saturated Fat | 289.8 g | 1449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1365 mg | 455% | |
| Sodium | 4243 mg | 184% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 13.8 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 805 mg | 62% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1581 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
