Cajun Sausage Pistolettes. Cajun Sausage Pistolettes! "Had these at our state fair but they were fried. I like em much better baked! They are very addicting and I think taste even better the next day.
Remove to a paper towel lined plate to cool. Pistolettes (small bread loaves) are stuffed with our spicy crawfish etouffee. Pistolettes(bread), Cream(heavy), Frozen vegetable blend, Chinese Crawfish Tails, Rotel Tomatoes, Velveeta Cheese. You can have Cajun Sausage Pistolettes using 15 ingredients and 10 steps. Here is how you cook it.
Ingredients of Cajun Sausage Pistolettes
- It's 1 of -14 oz pkg andouille sausage (or any sausage of choice), diced into small pieces.
- It's 4 tbsp of butter, (1 tbsp butter melted for brushing tops of rolls).
- It's 1/2 of sweet onion or yellow onion, diced.
- You need 3 of ribs celery, diced.
- It's 1/2 of green bell pepper, diced.
- It's 4 of green onions, chopped.
- Prepare 2 clove of garlic, minced.
- Prepare 1/4 cup of fresh parsley, finely chopped.
- Prepare 1 of -10 1/2 oz can cream of celery soup.
- You need 1 lb of Velveeta (half block) or 1 jar of Cheese Whiz.
- It's 1/2 tsp of black pepper.
- You need 1 1/2 tsp of cajun seasoning.
- Prepare 1 tbsp of all purpose flour.
- It's 3 tbsp of water.
- Prepare 12 of -18 small pistolette rolls, french bread rolls or brown and serve rolls (unsplit) **You can really use any kind of roll for this recipe thats large enough to stuff. Be creative!**.
A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. Make sure you continue to stir the sausages after adding the seasonings and vegetables. Be the first to review this recipe. pistolettes rolls (palm-sized oval brown and serve rolls, You could also use regular B&S rolls for more petite servings).
Cajun Sausage Pistolettes instructions
- Preheat oven to 375°..
- Prepare a baking sheet lined with parchment paper or foil, set aside..
- In a large skillet, saute onions, bell peppers, celery and sausage until veggies are softened and sausage is thoroughly cooked and slightly browned. Drain grease..
- Add the garlic, green onions and parsley. Saute another 2 or 3 minutes..
- Add the cream of celery soup,Velveeta, black pepper and cajun seasoning. Mix well and stir frequently over medium low heat until cheese is fully melted. Set aside..
- Slice the tip off of each roll and cut out or spoon out the bread inside. Save the end that was cut off because it will be reattached once filled. **Keep the tips with the rolls they were sliced off of so that they match up and fit properly back onto the roll.**.
- Mix the flour and water to form a paste. Set aside..
- Fill each roll with the cheese sausage filling carefully not to overfill..
- Brush the tip of the roll that was cut off with the flour paste and the outter edges of the filled roll where it was cut. Press tips back onto the rolls to form a whole roll again..
- Place filled whole rolls onto the prepared baking sheet. Brush each roll with the melted butter and bake for 20 to 25 minutes..
Remember those pistolette rolls Anyway, I had fully intended to do these stuffed pistolettes on Friday, but The Cajun and I were out. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Enter-> this fantastic Slow Cooker Cajun Chicken and Sausage! If you can stand a little "heat", stay in the kitchen and cook up this zesty Cajun entree send in by Crystal Leach of Columbia, South Carolina. "This dish has a nice 'kick', and the. Cajun Pistolettes are yummy, creamy, delicious tasting goodness in a fried roll.