Crawfish Pistolettes
 
Ingredients
  • 4 bags pistolette rolls (2-ounce rolls)
  • 1 pound hot breakfast sausage
  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 to 3 green onions, chopped
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • 1 (10.5-ounce) can golden mushroom soup
  • 2 (16-ounce) packages crawfish tails, thawed and undrained
  • 1 pound Mexican processed cheese product*, cut into 1-inch cubes
  • Garlic butter, for brushing
Instructions
  1. Cut about one-fourth of the tops off rolls, reserving tops, and scoop out some of the centers.
  2. Preheat oven to 425°.
  3. In a large skillet, cook sausage, onion, bell pepper, and garlic over medium heat, stirring frequently, until browned. Drain. Add green onion, Creole seasoning, parsley, oregano, and chili powder, stirring until combined. Add soup, and stir until blended. Stir in crawfish and liquid. Add cheese product, and cook, stirring frequently, until melted and well combined, 3 to 4 minutes.
  4. Spoon mixture into rolls (do not overfill), and replace tops. Brush with garlic butter.
  5. Bake until golden brown, 10 to 15 minutes.
Notes
*We used Velveeta Mexican Cheese.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-pistolettes-2/