Crawfish Stuffed Pistolettes

Indulge in the bold, Louisiana-inspired flavors of Crawfish Stuffed Pistolettes—crispy, golden-brown French rolls packed with a rich, creamy crawfish filling that’s bursting with Cajun spice. These irresistible stuffed rolls combine a sautéed trinity of onion, bell pepper, and celery with succulent crawfish tails, heavy cream, and a touch of shredded cheddar for a decadent, savory filling. Fried to perfection, each bite offers a satisfying crunch followed by a burst of flavor. Perfect as a crowd-pleasing appetizer or a hearty main dish, these handheld delights showcase the magic of Cajun cuisine. Serve them warm and watch them disappear in no time!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 8 pieces Pistolettes rolls (small French bread rolls)
• 4 tablespoons Butter
• 0.5 medium Yellow onion, finely diced
• 0.5 medium Green bell pepper, finely diced
• 1 stalk Celery stalk, finely diced
• 3 cloves Garlic, minced
• 2 tablespoons All-purpose flour
• 3 cups Heavy cream
• 12 ounces Crawfish tails (cooked, peeled)
• 1 teaspoon Cajun seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 stalks Green onions, finely sliced
• 0.5 cup Shredded cheddar cheese
• 3 cups Vegetable oil (for frying)

Directions

Step 1

Slice off the top of each pistolette roll and hollow out the center, leaving enough bread around the edges to keep the roll sturdy. Reserve the removed bread for breadcrumbs or discard.

Step 2

In a large skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 5

Slowly pour in the heavy cream while stirring constantly, creating a smooth mixture. Cook until the sauce begins to thicken, about 3–4 minutes.

Step 6

Add the crawfish tails, Cajun seasoning, salt, and black pepper to the skillet. Stir everything together and let it simmer for 2–3 minutes.

Step 7

Remove the skillet from the heat and stir in the green onions and shredded cheddar cheese until melted and well combined. Allow the filling to cool slightly.

Step 8

Stuff each pistolette roll with the crawfish filling, packing it tightly. Do not overfill, as you want to avoid spilling during the frying process.

Step 9

In a large, deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Ensure there’s enough oil to submerge the pistolettes completely.

Step 10

Fry the stuffed pistolettes in batches, about 2–3 at a time, until golden brown and crispy, roughly 2–3 minutes per roll. Rotate them gently with tongs to ensure even cooking.

Step 11

Carefully remove the pistolettes from the oil and place them on a plate lined with paper towels to drain excess oil.

Step 12

Serve the Crawfish Stuffed Pistolettes warm. They can be enjoyed as an appetizer or main dish.

Nutrition Facts

Serving size	(2699.4g)

Amount per serving	% Daily Value*
Calories	10681.3

Total Fat 1030.5g	0%
Saturated Fat 286.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1372.4mg	0%
Sodium 5107.4mg	0%
Total Carbohydrate 260.8g	0%
Dietary Fiber 15.9g	0%
Total Sugars 17.9g
Protein 108.3g	0%

Vitamin D 9.0IU	0%
Calcium 882.8mg	0%
Iron 16.8mg	0%
Potassium 2045.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.3%

Protein: 4.0%

Carbs: 9.7%