Crawfish Pistolettes

11 ingredients
8 steps

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons garlic, minced
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, finely chopped
  • 2 tablespoons flour
  • 1 teaspoon seasoning salt (or Tony Chachere's Creole Seasoning)
  • 1 lb frozen crawfish tail, thawed
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup parmesan cheese, grated
  • 2 cups evaporated milk
  • 8 pistolette rolls

Directions

  1. 1
    Melt butter in a large saucepan over low heat.
  2. 2
    Add the garlic, onion and bell pepper and saute until soft.
  3. 3
    Add the flour, seasoned salt and crawfish tails, cover and cook on low for 10-15 minutes until well heated.
  4. 4
    Mix in the worcestershire sauce, evaporated milk and parmesan cheese and stir.
  5. 5
    Remove this mixture from the heat and let thicken, stirring occasionally.
  6. 6
    While this is thickening, hollow out the pistolette rolls.
  7. 7
    Once hollow, fill the rolls with the crawfish mixture.
  8. 8
    Bake at 325 degrees for 10-15 minutes (until the rolls are lightly browned and crusty).

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