Recipe by Mmm-Mami
I found the basic recipe for this online a few years ago. I omitted mushroom soup (not my thing), and added hot pork sausage, as a request from my boss at the time. Prep time is a guess (depending on the crawfish you use), but they're easy to make and i've never had leftovers!
Top Review by Sherrybeth
Autumn 2006 PAC: AWESOME! GREAT! WONDERFUL!! I could use several more adjectives, but those describe it best. This was a quick supper idea and my family really loved it. It makes a bunch and I froze some for later. They freeze well, as hubby had some in his lunch yesterday. I had made the stuffed Pistolettes before with ground round and broccoli, but THIS was a very different dish. THANKS CHRISTY M. for a new favorite at my house.
- 1 -2 lb frozen crawfish, tailmeat cleaned
- 1 1⁄2 lbs Velveeta cheese, cubed (usually only use 1/2 to 3/4 block)
- 1 lb ground spicy pork sausage (I use Jimmy Dean)
- 24 pistolette rolls (usually 2 bags)
- cajun seasoning, to taste (I use Hebert's or Tony Chachere's)
Directions See How It's Made
- 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!