Bluewater Seafood’s Crawfish Pistolet
This fun appetizer combines the flavors of crawfish etouffee and the fun of a hand-held cup made out of crusty French bread. Once fried, the French bread takes on the consistency of a delectable donut! Combined with the spicy crawfish filling – ooh la la!
Ingredients
- 5 long loaves French bread cut into twenty-five 4-inch segments
- 3 cups vegetable oil
- 1/4 cup unsalted butter
- 1 Tablespoon minced garlic
- 2 cups finely chopped onion
- 2 celery stalks finely chopped
- 1 cup finely chopped mixed bell pepper
- 1 15-ounce can of cream of mushroom soup
- 2 cups cubed American cheese such as Velveeta
- 1 Tablespoon Cajun seasoning
- 2 pounds fresh or frozen crawfish tail meat
Instructions
- In a large heavy duty pot or deep fryer, heat the oil to 350 degrees. Working in batches, add the bread pieces and fry until golden brown, about 1 minute. Transfer to a paper towel-lined plate to drain and repeat with the remaining bread.
- In a large skillet, melt the butter. Sauté the garlic over moderate heat until fragrant, about 30 seconds. Add the onion, celery and bell pepper and cook, stirring occasionally, until tender and translucent, about 5 minutes. Stir in the cream of mushroom soup and cheese until smooth and melted. Add the crawfish tails and cook over low heat, stirring occasionally, until heated through, about 2 minutes.
- Cut a small top off of the deep-fried French bread and spoon the crawfish mixture into the hollowed out bread pieces. Replace the tops and serve right away.
Notes
This recipe is courtesy of Bluewater Seafood in Houston.
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