Cajun Crawfish Pistolette Recipes

Steps:

• 1. Saute" all vegetables together in butter,until tender.Then add Crawfish tails and cook together with vegetables add Tony's seasoning and cook for a few minutes.Remove from heat and set aside.
• 2. Start preparing your Pistolette rolls.Cut a deep circle on the top of roll and pull out then take your Crawfish mixture and stuff about two tablespoons or more until you get it almost to the top of your roll and place the circle of roll on
• 3. top and push down gently to hold in place.Repeat until all is done.Then heat a skillet with about a 1/4 oil in skillet and brown rolls on each side.Remove and serve.

Steps:

• 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!

Steps:

• Saute vegetables in butter over medium heat until translucent.
• Add milk, cheese, seafood and seasonings.
• Cook until heated through and cheese is melted.
• Keep warm.
• Fill frying pan about halfway with oil and heat.
• Fry rolls until golden brown all over.
• While they're still hot, make a slit in one end.
• Use a spoon to make a cavity in the roll and stuff the cavity with the seafood mixture.
• Eat while hot.

Steps:

• 1. Chop mushrooms.
• 2. Drain spinach and brocolli, cook according to package, drain and pat dry. (I put it on some paper towels and lay paper towels over it and pat dry.
• 3. Saute the meat, onions and mushrooms. (Season with salt and pepper to your liking). Add drained rotel and saute a minute.
• 4. cube Velveeta and add to pan with meat, onions, mushrooms and rotel until melted and mixed well.
• 5. Remove from heat. Add in broccoli and spinach. Taste and season as desired. I like to add in a little spicy season mix (your choice) or some Cavender's.
• 6. Cut a circle of the end of the roll out and remove the bread, saving the bread cap to put back on. Stuff each roll with the mixture and replace the roll top with a toothpick to secure it.
• 7. Rub all over with butter and bake at 350 for 15 minutes. You can also freeze to cook later. I place them in a plastic freezer bag and just take out what I need. When you cook from them being frozen, pop them in the oven at 250 for 10 to 15 minutes, then bake at 350 for 15 minutes.