Crawfish Pistolettes are a beloved Cajun treat that combines a crisp, golden bread roll with a creamy and savory crawfish filling. These stuffed rolls are packed with the rich flavors of crawfish, onions, bell peppers, and Cajun spices, making them irresistible snacks or appetizers. Whether served as party bites or enjoyed during a cozy family meal, Crawfish Pistolettes are a perfect way to experience the flavors of Louisiana. Crisp on the outside and bursting with flavor on the inside, these little hand-held delights are sure to impress.
Crawfish Pistolettes Recipe
Ingredients:
For the filling:
- 1 lb crawfish tails (fresh or frozen, thawed)
- 2 tablespoons butter
- 1 small onion, finely chopped
- ½ cup bell pepper, finely chopped (green or red)
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- ¼ cup green onions, chopped
- Salt and pepper, to taste
For the pistolettes:
- 12 small pistolette rolls or dinner rolls
- Oil, for frying
Instructions:
- Prepare the filling: In a large skillet, melt the butter over medium heat. Add the chopped onions, bell peppers, and garlic, and sauté until softened, about 5 minutes. Stir in the Cajun seasoning, paprika, and cayenne pepper (if using), and cook for another minute until fragrant.
- Add the crawfish tails to the skillet, stirring to combine with the vegetables. Cook for about 3-4 minutes until the crawfish are heated through. Sprinkle the flour over the mixture and stir to coat, cooking for another minute.
- Gradually add the heavy cream, stirring constantly until the mixture thickens into a creamy sauce, about 2-3 minutes. Stir in the green onions and season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
- Prepare the rolls: Cut a small slit into the side of each pistolette roll, creating a pocket inside without cutting all the way through. Carefully stuff each roll with a generous spoonful of the crawfish filling.
- Fry the pistolettes: In a deep fryer or large skillet, heat about 2 inches of oil to 350°F (175°C). Fry the stuffed pistolettes in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve hot, either as an appetizer or a main dish, with a side of dipping sauce or a salad.
These Crawfish Pistolettes are sure to bring a taste of Cajun flair to any meal!
