Ingredients

How to make it

  • First prepare the pistolettes rolls; cut a hole into one end of the roll and take out the inside.
  • In medium saucepan over medium heat melt the butter and sauté the onions, bell pepper, celery and garlic until onions have wilted.
  • Add the seasonings along with the cans of cream of mushroom
  • Add the Velveeta cheese and stir until completely melted.
  • Add the crawfish/shrimp to the mixture.
  • Note - you could chop the crawfish/shrimp into smaller pieces as in a dip. Bring to a boil then simmer about 10 minutes.
  • Do not forget to stir to prevent scorching.
  • You could choose to add more or less cheese to achieve your desired "pudding" consistency. NOTE: IF THE MIXTURE IS TOO THICK YOU CAN ADD A LITTLE EVAPORATED MILK, TO THIN IT OUT SOME BUT YOU DONT WANT IT TOO THIN
  • Add the parsley last (right before you place the filling in the roll)
  • while warm, not hot, fill the pocket of the bun with the filling
  • Stuffed Pistolettes may now be baked at 375 degrees F until golden brown about 20 minutes.
  • If deep frying, drop into heated cooking oil until browned. Make sure there is enough oil to cover the pistolettes. Drain fried pistolettes on paper towels; serve hot.
  • If baking the rolls spread butter on the top before putting in the oven
  • ANOTHER ALTERNATIVE TO STUFF IN THE PISTOLETTE'S
  • BROWN GROUND CHUCK
  • SAUTEE BELL PEPPER, GREEN ONIONS, ONIONS, CELERY
  • MIX WITH CREAM OF MUSHROOM SOUP AND
  • VELVETTA CHEESE
  • SEASONINGS
  • MIX ALL THIS TOGETHER AND FILL IN THE PISTOLETTE'S

Reviews & Comments 3

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  • Mdupre 1 year ago
    Mine came out a little too thin, almost like soup. Added corn starch already , didn't help enough. What can I do to thicken it up?
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    " It was excellent "
    meals4abby ate it and said...
    Another winner for sure! Yum!!!
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  • binky67 5 years ago
    I have never heard of these before but they sure sound good!
    Was this review helpful? Yes Flag

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