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!

sonja_powe July 07, 2010

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.

Chef ArronA November 18, 2006