Scrumpcious Stuffed Pistolettes Recipes

CRAWFISH PISTOLETTES

Steps:

• Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm.
• Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.

CAJUN STUFFED PISTOLETTES

Steps:

• Saute vegetables in butter over medium heat until translucent.
• Add milk, cheese, seafood and seasonings.
• Cook until heated through and cheese is melted.
• Keep warm.
• Fill frying pan about halfway with oil and heat.
• Fry rolls until golden brown all over.
• While they're still hot, make a slit in one end.
• Use a spoon to make a cavity in the roll and stuff the cavity with the seafood mixture.
• Eat while hot.

CHICKEN AND SHRIMP STUFFED PISTOLETTES

Steps:

• Buns:.
• Preheat oven to 350°F.
• Hollow out buns from bottom.
• Beat egg and water and brush inside and outside of each bun.
• Bake in oven until brown and crisp; remove and let cool.
• Add garlic to melted butter and simmer five minutes on low.
• Brush each bun with garlic butter mixture and sprinkle with parmesan; set aside.
• Chicken:.
• Dice chicken into bite-size pieces.
• Sauté chicken and shrimp in 1/3 cup butter until done.
• Remove from skillet and drain well.
• In same skillet, add remaining butter and sauté onions, celery, garlic and parsley. Salt and pepper to taste.
• Remove and drain well.
• Combine all the drained ingredients back into skillet.
• Add drained mushrooms and sherry; stir until well incorporated; set aside.
• Sauce:.
• Melt butter over low heat.
• Gradually add flour, salt and pepper, stirring until smooth.
• Slowly add milk, stirring constantly until thick and creamy.
• Remove from heat.
• Add both cheeses and Worcestershire.
• Mix well, until cheeses are melted.
• Add this sauce to chicken mixture and stir until well mixed.
• Spoon into individual bread loaves and warm in broiler for five minutes.
• Serve immediately.

CRAWFISH STUFFED PISTOLETTES

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.