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Easy Crawfish Pistolettes

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“I found the basic recipe for this online a few years ago. I omitted mushroom soup (not my thing), and added hot pork sausage, as a request from my boss at the time. Prep time is a guess (depending on the crawfish you use), but they're easy to make and i've never had leftovers!”

Ingredients Nutrition

  • 1 -2 lb frozen crawfish, tailmeat cleaned
  • 1 12 lbs Velveeta cheese, cubed (usually only use 1/2 to 3/4 block)
  • 1 lb ground spicy pork sausage (I use Jimmy Dean)
  • 24 pistolette rolls (usually 2 bags)
  • cajun seasoning, to taste (I use Hebert's or Tony Chachere's)


  1. Clean crawfish. Leave in bowl of cold water until ready to use.
  2. Brown sausage per package directions; drain.
  3. Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.
  4. Remove from heat. Using a spoon, poke an opening into each pistolette.
  5. Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.
  6. Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!

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