Cajun Crawfish Pistolette

Pistolettes stuffed with crawfish sauce


2 lbs. Fruge’s cajuncrawfish.com tail meat
2 tsp. cajun seasoning (preferably Fruge Seafood Boil)
1 pkg.pistolette rolls (up to 20 rolls)
3 c. oil (frying)
1/2 lb. cheese (cubed)
1 c. evap. milk
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 c. butter
1-1/2 tsp.minced garlic
1/4 c. green onions (chopped)
1/2 c. bell peppers (chopped)
1 c. onions (chopped, finely)


Melt 1/4 cup of butter in a saucepan over medium heat. Once melted, remove a 1/2 teaspoon and put in a separate skillet, place aside. Back to the saucepan (with the remainder of the butter) stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has turned translucent. Add evap. milk and bring to a simmer. Stir in the cheese until melted. Reduce the heat to low, and keep the sauce warm. in the large skillet that you had put aside with the melted butter, put on medium heat and add the crawfish tails. Add salt, pepper, garlic powder, and seasoning. Cook and stir until the tails are hot and beginning to curl. Combine both pans and cook for an additional 5 minute.

Heat oil in a another large skillet (350°). Place the pistolettes in oil and cook while turning to all sides until golden brown. Remove to cool onto paper towels. Once cooled, open up one end with a slit and make a pocket in roll. Stuff them with the crawfish mixture and serve right away.