Easy Crawfish Pistolettes
Dive into the bold flavors of Louisiana with these irresistible Easy Crawfish Pistolettes, a Cajun-inspired treat perfect for any occasion. These golden, crispy fried rolls are stuffed with a creamy, savory crawfish filling made from tender crawfish tails, aromatic vegetables, rich cream cheese, and a kick of Creole seasoning. Perfectly golden on the outside and irresistibly creamy on the inside, these stuffed rolls can be enjoyed as an indulgent appetizer or a satisfying main course. Ready in under an hour, this recipe blends the soulful essence of Cajun cuisine with simple preparation, making it a great choice for weeknights or entertaining. Serve these delectable pistolettes warm with your favorite dipping sauce or a fresh side salad for a true Southern delight!
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Recipe Information
Ingredients
- 1 pound Fresh or frozen crawfish tails (peeled and deveined)
- 4 tablespoons Butter
- 1 cup Yellow onion (finely chopped)
- 1 cup Green bell pepper (finely chopped)
- 1 cup Celery (finely chopped)
- 3 cloves Garlic (minced)
- 2 teaspoons Creole seasoning
- 8 ounces Cream cheese (softened)
- 1 cup Heavy cream
- 8 pieces French sandwich rolls or pistolette rolls
- 4 cups Vegetable oil (for frying)
Instructions
Prepare the crawfish filling: In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery, and sauté for 5 minutes until softened. Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the crawfish tails to the skillet and season with Creole seasoning. Cook for 2-3 minutes, ensuring the crawfish are warmed through.
Reduce the heat to low and stir in the cream cheese. Allow it to melt completely, then gradually add the heavy cream, stirring until the mixture is creamy and smooth. Remove from heat and set aside.
Prepare the rolls: Slice off the top of each roll and use a spoon to gently hollow out the inside, creating a cavity for the filling. Be careful not to puncture the bottom of the rolls.
Stuff the rolls with the crawfish filling. Press the tops back onto the rolls to seal them.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Working in batches, carefully add the stuffed rolls to the hot oil and fry for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the pistolettes and drain them on paper towels.
Serve the Crawfish Pistolettes warm. Enjoy as an appetizer or main course with a side salad or dipping sauce, if desired.
Nutrition Facts
Calories |
12574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1180.7 g | 1514% | |
| Saturated Fat | 265.7 g | 1328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 402.9 g | 147% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 44.3 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 735 mg | 57% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2832 mg | 60% | |
*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.
