For an extra layer of flavor, consider adding a dash of hot sauce or a pinch of cayenne pepper to the crawfish mixture. If you can't find pistolette rolls, substitute with small hoagie rolls or even slider buns. To make ahead, prepare the crawfish mixture and store it in the refrigerator. Fry the pistolettes just before serving for the best texture. Reheating Instructions: Place the stuffed pistolettes on a baking sheet and warm in a preheated oven at 200°F (93°C) for about 15-20 minutes, or until heated through.
Crawfish Pistolettes
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING20 People
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VIEWS27
Dive into a taste of Louisiana with these golden-fried pistolettes, each one bursting with a creamy, cheesy crawfish filling. A delightful combination of crispy bread and savory seafood, perfect for a party or a special treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol69 mg
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Fiber1 g
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Protein13 g
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Saturated Fat5 g
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Sodium435 mg
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Sugar4 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, melt 1/4 cup butter over medium heat. Add onions, bell pepper, green onions, and garlic. Cook, stirring occasionally, until the onions are softened and translucent (about 5 minutes).
02
StepStir in evaporated milk and bring to a gentle simmer. Add the cubed cheese, stirring until completely melted and smooth. Reduce heat to low to keep the sauce warm.
03
StepIn a large skillet, melt 1/2 teaspoon butter over medium heat. Add crawfish tails, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring frequently, until the crawfish tails are heated through and slightly curled (about 3-5 minutes).
04
StepGently fold the crawfish mixture into the cheese sauce and cook for an additional 5 minutes to allow the flavors to meld.
05
StepIn a separate large, heavy-bottomed skillet or pot, heat vegetable oil to 350°F (175°C).
06
StepCarefully add the pistolette rolls to the hot oil, frying until golden brown on all sides. Transfer the fried rolls to a paper-towel-lined plate to drain and cool slightly.
07
StepOnce the rolls are cool enough to handle, use a sharp knife to cut a slit in one end of each roll. Then, using the handle of a spoon or a similar tool, create a pocket inside each roll.
08
StepGenerously stuff each pistolette roll with the creamy crawfish mixture. Serve immediately and enjoy the explosion of flavors!
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RECIPE REVIEWS
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Bethany Mertz
May 17, 2025The recipe was easy to follow, and the pistolettes turned out perfectly. Will definitely make these again.
Malcolm Bruen
May 12, 2025I added a little bit of jalapeño to the crawfish mixture for some extra kick – delicious!
Cleta Jacobi
May 7, 2025I couldn't find pistolette rolls, so I used slider buns, and they worked great.
Asa Langworth
May 2, 2025These were a hit at my party! Everyone raved about the flavor.