Alright, alright, let’s talk about them crawfish pistolettes. You know, them little bread things stuffed with crawfish? Yeah, them. My grandkids, they love ’em. Always beggin’ me to make ’em. So, I figured, why not tell y’all how I do it? It ain’t fancy, mind you, but it’s good eatin’.
First off, you gotta get yourself some crawfish. Now, I like to use the boiled ones, the seasoned kind. You can get ’em frozen too, that’s fine. Just make sure you get enough, about two pounds or so. You gotta peel ’em and then grind ’em up a bit. Not too much, just enough so they ain’t too big and chunky. It’s all about gettin’ that crawfish flavor in every bite, you see.
Next, you need some butter. Real butter, not that fake stuff. Melt it in a big pan, one of them heavy ones if you got it. Then, chop up some onions, bell peppers, and celery. Not too small, mind you, I like to see what I’m eatin’. Throw them in the pan with the butter and cook ’em ’til they get soft. You know, not crunchy no more. It’s gotta smell good, like when you’re makin’ a good stew.
- Onions
- Bell peppers
- Celery
Okay, now comes the tricky part, but it ain’t too tricky. You gotta add some flour to that pan with the veggies. Just a few spoonfuls, enough to make it kinda thick. Stir it around good, so it don’t stick. Then, dump in them crawfish you ground up. And don’t forget the seasoned salt! I like to use a good bit, but you do what you like. Some folks like it spicy, some don’t. Mix it all together real good, until it’s all hot and bubbly. You gotta make sure that crawfish is cooked through and everything is mixed up real nice.
Now, for the pistolettes themselves. You can buy ’em at the store, most places got ’em. They’re like little rolls, kinda hollow inside. If you can’t find ’em, you can use small dinner rolls, I guess. Just poke a hole in ’em with a spoon or your finger. Not too big, just enough to get the crawfish stuffin’ in there.
Spoon that crawfish mixture into each pistolette. Don’t be stingy now, fill ’em up good. About a tablespoon and a half in each one should do it. Then, put ’em on a bakin’ sheet. I like to grease it a little, just so they don’t stick. Brush the tops with some more melted butter, makes ’em nice and golden brown.
Bake ’em in the oven ’til they’re golden brown and crispy. I usually put it at 350 degrees, and it takes about 15 or 20 minutes, I reckon. But you gotta watch ’em, ovens are different, you know. You don’t want ’em burnt. When they’re nice and golden, and the crawfish smell is fillin’ up your kitchen, they’re done.
And that’s it! Crawfish pistolettes, easy as pie. Well, maybe not as easy as pie, but you get the idea. They’re good for parties, or just for a snack. My grandkids, they can eat a whole batch by themselves, I swear. So go on, give it a try. You won’t be disappointed. And if you mess it up, well, just try again. Cookin’ ain’t supposed to be perfect, it’s supposed to be good.
And remember, don’t be afraid to add your own touch. A little bit of this, a little bit of that, you know? That’s what makes it your own. Now, I gotta go, got a hankerin’ for some pistolettes myself!
Tags: Crawfish Pistolettes, Recipe, Louisiana Cooking, Seafood, Appetizer, Easy Recipe, Southern Food, Dinner, Party Food, Comfort Food