Crawfish Pistolettes Recipes

Steps:

• 1. Saute" all vegetables together in butter,until tender.Then add Crawfish tails and cook together with vegetables add Tony's seasoning and cook for a few minutes.Remove from heat and set aside.
• 2. Start preparing your Pistolette rolls.Cut a deep circle on the top of roll and pull out then take your Crawfish mixture and stuff about two tablespoons or more until you get it almost to the top of your roll and place the circle of roll on
• 3. top and push down gently to hold in place.Repeat until all is done.Then heat a skillet with about a 1/4 oil in skillet and brown rolls on each side.Remove and serve.

Steps:

• Clean crawfish. Leave in bowl of cold water until ready to use.
• Brown sausage per package directions; drain.
• Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.
• Remove from heat. Using a spoon, poke an opening into each pistolette.
• Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.
• Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!

Steps:

• 1. Chop mushrooms.
• 2. Drain spinach and brocolli, cook according to package, drain and pat dry. (I put it on some paper towels and lay paper towels over it and pat dry.
• 3. Saute the meat, onions and mushrooms. (Season with salt and pepper to your liking). Add drained rotel and saute a minute.
• 4. cube Velveeta and add to pan with meat, onions, mushrooms and rotel until melted and mixed well.
• 5. Remove from heat. Add in broccoli and spinach. Taste and season as desired. I like to add in a little spicy season mix (your choice) or some Cavender's.
• 6. Cut a circle of the end of the roll out and remove the bread, saving the bread cap to put back on. Stuff each roll with the mixture and replace the roll top with a toothpick to secure it.
• 7. Rub all over with butter and bake at 350 for 15 minutes. You can also freeze to cook later. I place them in a plastic freezer bag and just take out what I need. When you cook from them being frozen, pop them in the oven at 250 for 10 to 15 minutes, then bake at 350 for 15 minutes.

Steps:

• Heat butter in a large skillet.
• Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
• Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
• Cook, stirring frequently, until cheese melts and texture is smooth.
• Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
• Heat oil in a large skillet.
• Brown each pistolette on each side until just golden brown.
• This is done quickly.
• Cool pistolettes on paper towels.
• When cooled, use a paring knife to make a slit on one end of pistolette to form pocket; then fill pocket with seafood stuffing.
• To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.

Steps:

• Melt butter in a large saucepan over low heat.
• Add the garlic, onion and bell pepper and saute until soft.
• Add the flour, seasoned salt and crawfish tails, cover and cook on low for 10-15 minutes until well heated.
• Mix in the worcestershire sauce, evaporated milk and parmesan cheese and stir.
• Remove this mixture from the heat and let thicken, stirring occasionally.
• While this is thickening, hollow out the pistolette rolls.
• Once hollow, fill the rolls with the crawfish mixture.
• Bake at 325 degrees for 10-15 minutes (until the rolls are lightly browned and crusty).