𝐂𝐀𝐉𝐔𝐍 𝐒𝐓𝐘𝐋𝐄 𝐂𝐑𝐀𝐖𝐅𝐈𝐒𝐇 (𝐂𝐑𝐀𝐘𝐅𝐈𝐒𝐇) 𝐒𝐓𝐔𝐅𝐅𝐄𝐃 𝐏𝐈𝐒𝐓𝐎𝐋𝐄𝐓𝐓𝐄 𝐑𝐎𝐋𝐋| 𝐂𝐀𝐉𝐔𝐍 𝐋𝐎𝐁𝐒𝐓𝐄𝐑 𝐑𝐎𝐋𝐋| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This is a recipe for traditional homemade CAJUN STYLE STUFFED CRAWFISH PISTOLETTES. A mix of sweet Louisiana crawfish and Cajun Tasso are stuffed inside soft New Orleans style pistolette bread and fried to perfection. Great as an entree, brunch offering or on a party platter. Give this good luvin from the oven recipe for CAJUN STYLE STUFFED CRAWFISH PISTOLETTES a try. And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’. 𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆: [𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀 [𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀 𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒: 1 package PISTOLETTE ROLLS 1/2 pound CRAWFISH TAILS, (1/2 whole, ½ chopped) 2 tablespoons SALTED BUTTER 2 tablespoons ALL-PURPOSE FLOUR ½ cup YELLOW ONION, diced ¼ cup GREEN BELL PEPPER, diced ¼ cup RED BELL PEPPER, diced ¼ cup CAJUN SMOKED TASSO 1 teaspoon CREOLE SEASONING, divided 1 teaspoon GARLIC, minced ½ SERRANO PEPPER, seeded & diced 8 ounces ROMA TOMATO, petite diced 1 teaspoon DRIED BAY LEAVES ½ cup CRAWFISH or SHRIMP STOCK 4 ounces VELVEETA CHEESE, cubed ¼ cup GREEN ONION TOPS 2 tablespoons PARSLEY, chopped ¼ teaspoon CAYENNE PEPPER, (optional if tails unseasoned)