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Chicken and Shrimp Stuffed Pistolettes

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“A piquant snack from the New Orleans Times-Picayune. French baguettes may be substituted if you cannot find the smaller rolls.”

Ingredients Nutrition


  1. Buns:
  2. Preheat oven to 350°F.
  3. Hollow out buns from bottom.
  4. Beat egg and water and brush inside and outside of each bun.
  5. Bake in oven until brown and crisp; remove and let cool.
  6. Add garlic to melted butter and simmer five minutes on low.
  7. Brush each bun with garlic butter mixture and sprinkle with parmesan; set aside.
  8. Chicken:
  9. Dice chicken into bite-size pieces.
  10. Sauté chicken and shrimp in 1/3 cup butter until done.
  11. Remove from skillet and drain well.
  12. In same skillet, add remaining butter and sauté onions, celery, garlic and parsley. Salt and pepper to taste.
  13. Remove and drain well.
  14. Combine all the drained ingredients back into skillet.
  15. Add drained mushrooms and sherry; stir until well incorporated; set aside.
  16. Sauce:
  17. Melt butter over low heat.
  18. Gradually add flour, salt and pepper, stirring until smooth.
  19. Slowly add milk, stirring constantly until thick and creamy.
  20. Remove from heat.
  21. Add both cheeses and Worcestershire.
  22. Mix well, until cheeses are melted.
  23. Add this sauce to chicken mixture and stir until well mixed.
  24. Spoon into individual bread loaves and warm in broiler for five minutes.
  25. Serve immediately.

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