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Jun 10 2012
Cajun Crawfish Stuffed Pistolettes

Being a Good ‘Ole Southern Boy from Louisiana, I often get a yearning for some of the great Cajun food I grew up with. My family has a deep Cajun heritage and being a good Momma’s boy (with the tattoo to prove it), she blesses me with a care package of the items I need so that I may satisfy my Cajun calling every month or so.

The last package I got was about a pound and a half of frozen boiled crawfish tails, and 2 bags of 12 Cobblestone Mill pistolette rolls.
For those of you who didn’t grow up on a Gator farm (I swear they make good pets), A pistolette roll is a tube shaped roll about half the size of a baguette, and very popular in Louisiana. Normally they are served as a fried roll at Cajun restaurants, or split to make small sandwiches.

However the most famousest are stuffed with seafood, meat, and other items as you will see in this recipe! 

The crawfish came  from my cousins crawfish farm in Mamou, LA. When dealing with crawfish it’s always best to to keep it in the family. Straight from the farm they were boiled at my PawPaw’s house for the weekly Crawfish boil and sack races.

My Momma and Aunts peeled the crawfish just for me, freezeing the tails so they could be make the long journey  northward. So just in case you didn’t grow up on the Bayou and your entire family isn’t in a development deal with the Discovery Channel for a reality show based on Crawfish, here is a list of ingredients you will need to procure (preferably in a legal way)…

 

The Ingredients:

1 case of ice cold Beer

24 fry/brown and serve pistolette rolls(Cobblestone Mill are my favorite)

1 pound of crawfish tails (can be substituted with shrimp, sausage, or hamburger)

1 medium sized onion

1 medium sized green bell pepper

A few green onion tops

Some fresh parsley

1 stick of margarine (pronounced “stickker-mahgine“)

1 can of cream of celery soup

1 jar of Cheez Whiz (I need you to trust me here)

 

The Preparation:

First things first; grab a beer from the ice chest, pop the top and enjoy! If you’re not drinking you’re not cooking with Big Rig!

Moving right along, cut one end of each pistolette off and hollow them out, taking care to set aside the excess dough. Put the left over bread in a bowl as you will use them later.

Chop your onion, bell pepper, green onion tops, and parsley very fine. Also, it’s probably about time for your second beer. Pop the top and get going. Right about now I like to get a little ornery and lose my shirt.

Get a 6-quart stockpot and melt the margarine over high heat. Then add your vegetables and sauté until tender.

Next, add your crawfish tails (or whatever meat you are using). If the meat was raw be sure that it is fully cooked before moving on. If it came precooked, once it gets warm, pop open another beer in the meantime.

Then add the Chez Whiz and cream of celery soup and lower the heat to medium.

Finally, add the pistolette insides and stir until mixed well to a thick consistency, then remove from the heat.

Now you will stuff the hollowed out pistolettes with the mixture. That is 24 pistolettes you will be stuffing so I’m pretty sure you should have drank another beer or three during that time.

 

If you have a deep fryer you got it made. Heat your oil to 350 degrees drop as many as your fry basket will hold comfortably and keep an eye on them because they brown quickly -about 2-4 minutes is all you need. Be sure to rotate them so they brown evenly when they float. Repeat until process until finished.

If you do not have a deep fryer you should consider your life choices thus far and go buy one. Anyways, you can use a large and deep frying pan, filling it with oil and heating to 350 degrees. BE VERY CAREFUL if this is the method you chose. Oil will splatter, and if you get it on your face it will turn you into the Joker. That is a fact, I’ve done the research. Try dropping a few pistolettes in the pan and watch carefully. You will have to rotate them to brown both sides, this will happen very quickly and should be no longer than 2-4 minutes.

Place on paper towels on a plate to cool for about 8-10 minutes. Pop open another beer as you must be thirsty from all that frying and enjoy!

You could also bake them, if your one of those crazy health nut types that doesn’t want to deal with the oil fried method (again, you’re not being much like Big Rig). Preheat your oven to 350 degrees, put the pistolettes on a baking sheet and heat them until the are lightly browned for approximately 5-8 minutes. In this case I advise you just keep and eye on them and let the pistolettes cook to your preference.

I know 24 is a large number of pistolletes, but you do not have to brown them all at once. Your leftovers can be stored in a freezer bag in the refrigerator, but if you wait longer then 4 days you waited too long and should be ashamed of yourself. That’s not cookin’ like Big Rig.

 

 

 

If you have any questions leave them in the comments section below, and if you try this recipe please send us your pictures on twitter @BeerandPig! I need to show my Momma her boy is spreading the Cajun gospel!

7 Responses to “Cajun Crawfish Stuffed Pistolettes”

  1. Robert Babcock says:

    Def gonna try!

  2. “Cher” or “Sha” That’s my boy, he been brought up well. He knows what he is talking about when it comes to Cajun Cooking.

  3. Mike says:

    id like to drink a case of beer and cook with Big Rig…why isn’t this a show on food network?

  4. Rob Stark says:

    He sure is a good boy! Thank you Mrs Harwell for the recipe!

  5. TheRoosevelts says:

    it is just so god damn beautiful

  6. Josh aka "Kid Kreole" says:

    As a born and raised New Orleans boy…this recipe gets me excited. The Creole in me is drooling just reading this. Looks like a good dish to pair with some Abita Amber!

  7. Patrick Bateman says:

    I don’t know which I’m looking forward to more, the final product or drinking the case of beer….