Crawfish Stuffed Pistolettes

Total Time
Prep 15 mins
Cook 40 mins

From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin.

Ingredients Nutrition


  1. Heat butter in a large skillet.
  2. Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
  3. Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
  4. Cook, stirring frequently, until cheese melts and texture is smooth.
  5. Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
  6. Heat oil in a large skillet.
  7. Brown each pistolette on each side until just golden brown.
  8. This is done quickly.
  9. Cool pistolettes on paper towels.
  10. When cooled, use a paring knife to make a slit on one end of pistolette to form pocket; then fill pocket with seafood stuffing.
  11. To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.
Most Helpful

This recipe was awesome!! My kids and I have usually buy these twice a year at a flea market that comes to our area, and crave them in between those times. No more!! We used 1 lb. each of shrimp and crawfish and Tony's seasoning. Devine!

5 5

I'm from South Louisiana, so I have eaten alot of crawfish dishes and this recipe is on the top of my list to try again. Also share with my family and friends.