𝐂𝐀𝐉𝐔𝐍 𝐒𝐓𝐘𝐋𝐄 𝐂𝐑𝐀𝐖𝐅𝐈𝐒𝐇 (𝐂𝐑𝐀𝐘𝐅𝐈𝐒𝐇) 𝐒𝐓𝐔𝐅𝐅𝐄𝐃 𝐏𝐈𝐒𝐓𝐎𝐋𝐄𝐓𝐓𝐄 𝐑𝐎𝐋𝐋| 𝐂𝐀𝐉𝐔𝐍 𝐋𝐎𝐁𝐒𝐓𝐄𝐑 𝐑𝐎𝐋𝐋| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This is a recipe for traditional homemade CAJUN STYLE STUFFED CRAWFISH PISTOLETTES. A mix of sweet Louisiana crawfish and Cajun Tasso are stuffed inside soft New Orleans style pistolette bread and fried to perfection. Great as an entree, brunch offering or on a party platter.

Give this good luvin from the oven recipe for CAJUN STYLE STUFFED CRAWFISH PISTOLETTES a try.

And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.

𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:

[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀

[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:

1 package PISTOLETTE ROLLS
1/2 pound CRAWFISH TAILS, (1/2 whole, ½ chopped)
2 tablespoons SALTED BUTTER
2 tablespoons ALL-PURPOSE FLOUR
½ cup YELLOW ONION, diced
¼ cup GREEN BELL PEPPER, diced
¼ cup RED BELL PEPPER, diced
¼ cup CAJUN SMOKED TASSO
1 teaspoon CREOLE SEASONING, divided
1 teaspoon GARLIC, minced
½ SERRANO PEPPER, seeded & diced
8 ounces ROMA TOMATO, petite diced
1 teaspoon DRIED BAY LEAVES
½ cup CRAWFISH or SHRIMP STOCK
4 ounces VELVEETA CHEESE, cubed
¼ cup GREEN ONION TOPS
2 tablespoons PARSLEY, chopped
¼ teaspoon CAYENNE PEPPER, (optional if tails unseasoned)