Cooking Louisiana - Stuffed Pistolets

Pistolets are used for stuffing and frying, and, for making handy sandwiches. Also known as "French Rolls" the pistolet dough recipe is usually a French Bread recipe. 

If you're going to do stuffed pistolets look for rolls in your grocery that are not well browned. If you can find a dinner roll that is a "brown and serve" about 4 to 6 inches long you've got the best candidate. If all you can find are browned rolls use that.

You'll most often find pistolets stuffed with crawfish and shrimp down here. There's really no limit to what you can stuff them with... just depends on what you like! Sausage, veggies... whatever. Be imaginative by using two main ingredients that complement each other

In general, one pound of meat will stuff 10 to 12 rolls depending on the size of the roll and how much mixture you stuff them with.

The mixture should have a richness to it since it's going to be surrounded by bread. For instance, you could use my stuffed crab recipe using 1/4 the bread. You can also use the stuffed crab recipe substituting the crab with shrimp or crawfish. 

Another popular method is using cheese and condensed soup (undiluted) to thicken the mixture.

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Here's a for instance...using crawfish

1/4 stick butter
1 medium onion chopped fine
1 stalk celery chopped fine
1/2 bell pepper chopped fine

SautÚ the above in the butter until wilted and add the following:

1 lb crawfish roughly chopped
3 cloves garlic chopped fine
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
5 drops liquid crab boil (if the crawfish are purchased at the store)
1 tsp. salt

SautÚ this until nice and hot and add the following

1/2 cup green onions
parsley flakes
1 can cream of celery soup, undiluted (or your favorite)
1 lb. Velveeta cheese

Cook on med-low fire until it all comes together nicely. Taste and season if needed. Let cool until it thickens a little.

Never put raw meats into the pistolets... never!

Take a knife and slit one end of the pistolet then dig out about 1/2 of the bread to make room for the stuffing. Spoon the stuffing (about 1/4 cup) into the pistolets. You can seal the end you slit open with a little egg and milk mixture and pinch it if you wish, or just stuff a little piece of bread you removed to seal the hole.

Bake these at about 400║F until brown or fry until brown. Brush with butter if you bake them.
Don't over do the cooking...!

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Another variation is making a thickened Crawfish Etouffee type of dish and stuffing them with that.

 

 

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