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Out of the Frying Pan
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Cajun Pistolettes

We first tried these cheesy, spicy taste treats at the Breaux Bridge Crawfish Festival. They're easy to make, and you can whip them up quickly one at a time, making them a great TV food--once the sauce has been prepared, you can fry and assemble one or two during the commercials.

1 stick butter.
1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup celery, chopped
2 Tbsp. green onions, chopped
3 cloves garlic, chopped or pressed
3/4 cup evaporated milk
1/2 lb. Velveeta, cubed
2 lbs. cooked crawfish meat, shrimp and/or crabmeat
1/2 tsp. salt
1/2 tsp. fresh black pepper
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
20 pistolettes (football-shaped brown 'n' serve rolls)
vegetable oil or shortening for frying

Sauté onions, bell pepper, celery, green onions and garlic in butter over medium heat until translucent.

Add evaporated milk, Velveteeta, water, seafood and seasoning. Cook on low until just heated through. Cover and keep warm.

Fill a deep frying pan with vegetable oil about halfway. Heat oil. Fry pistolettes until they are browned, turning if necessary.

While still hot, holding fried pistolette in a potholder, make a slit in one end. Stick a spoon inside and twirl it around to make some room inside the roll.

Using a spoon, stuff with seafood mixture. Eat immediately.


Cut into end of roll. Cut towards bottom, but not all the way through the bottom or sides.

Fill fried roll with seafood mixture and serve immediately. Yum!
source: Suzanne Link

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Use a teaspoon to fill the pistolettes to prevent dripping.

This is a great food for a small party. Since pistolettes are best eaten right away, you can quickly whip one up whenever one of your guests is ready. This works especially well if you have an electric deep fryer (e.g., a Fry Daddy) and a Crock Pot (use the low setting) for the filling.


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