Monday, May 10, 2010

Crawfish and Shrimp Stuffed Pistolettes Share Tags: appetizer A yummy appetizer that was inspired from my first job waitressing in a cajun restaurant. I never thought bread could be so good fried, especially with a yummy creamy crawfish and shrimp sauce. Prep time: 25 minutes | Cook time: 35 minutes | Total time: 60 minutes | Servings: 6 1 Bag of Pistolettes (12)
1/2 pound(s) of Crawfish Tails
1/2 pound(s) of Peeled Shrimp
1 quart(s) of Vegetable Oil
1 cup(s) of Diced Onion
1/2 cup(s) of Diced Celery
1/2 cup(s) of Diced Green Bell Pepper
2 tsp. of Minced Garlic
1 Can Golden Mushroom Soup
1 Can Cream of Mushroom Soup
1 Can Drained Rotel Tomatoes
8 ounce(s) of Butter
8 ounce(s) of Philadelphia Cream Cheese (Sundried Tomato and Basil)
1 tsp. of Louisiana Cajun Seasoning
In an electric skillet or dutch oven heat the vegetable oil to 350 degrees.
While oil is getting hot in a large pan on medium heat melt the butter.
When butter has melted add the onions, celery, bell pepper and garlic and saute until the onions are browning and becoming translucent.
Mix in the golden mushroom soup, cream of mushroom soup and the can of rotel tomatoes.
Stir in the Philadelphia Cream Cheese until melted and fully incorporated.
Season your crawfish tails and shrimp with Louisiana cajun seasoning.
Turn the heat down to low and fold in the crawfish and shrimp to your sauce and simmer while you fry the pistolettes.
When the oil is hot enough fry your pistolettes until browned on each side. This is quick so it will be about 15 seconds per side.
Drain the grease from the pistolettes and cut a slit in the side of each of them.
Stuff the crawfish and crab sauce into the pistolettes and serve.