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Crawfish Stuffed Pistolettes

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“From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin.”

Ingredients Nutrition


  1. Heat butter in a large skillet.
  2. Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
  3. Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
  4. Cook, stirring frequently, until cheese melts and texture is smooth.
  5. Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
  6. Heat oil in a large skillet.
  7. Brown each pistolette on each side until just golden brown.
  8. This is done quickly.
  9. Cool pistolettes on paper towels.
  10. When cooled, use a paring knife to make a slit on one end of pistolette to form pocket; then fill pocket with seafood stuffing.
  11. To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.

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