Easy Crawfish Pistolettes Recipe #159827
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!
by christy m.
22 min |
SERVES 12
- 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)
- 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!
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 159827 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars