Easy Crawfish Pistolettes |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 12 |
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I found the basic recipe for this online a few years ago. I omitted mushroom soup (not my thing), and added hot pork sausage, as a request from my boss at the time. Prep time is a guess (depending on the crawfish you use), but they're easy to make and i've never had leftovers! Ingredients:
1 -2 lb frozen crawfish, tailmeat cleaned |
1 1/2 lbs velveeta cheese, cubed (usually only use 1/2 to 3/4 block) |
1 lb ground spicy pork sausage (i use jimmy dean) |
24 pistolette rolls (usually 2 bags) |
cajun seasoning, to taste (i use hebert's or tony chachere's) |
Directions:
1. Clean crawfish. Leave in bowl of cold water until ready to use.
2. Brown sausage per package directions; drain.
3. Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.
4. Remove from heat. Using a spoon, poke an opening into each pistolette.
5. Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.
6. Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!
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