Easy Crawfish Pistolettes

Recipe by Mmm-Mami
READY IN: 22mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1 -2
    lb frozen crawfish, tailmeat cleaned
  • 1 12
    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

  • 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!