Recipe of Award-winning Cajun Sausage Pistolettes

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cajun sausage pistolettes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Cajun Original Foods Pistolettes are much like traditional French bread, but they are sized for These Cajun Originals crawfish pistolettes come loaded with a delicious spicy cajun crawfish stuffing. We would stuff bell peppers and pistolettes with it. We would make it with alligator, crawfish, duck you name it!!! In this video you will see the process of how I make Smoked Boudin and Boudin balls.

Cajun Sausage Pistolettes is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Cajun Sausage Pistolettes is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook cajun sausage pistolettes using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Cajun Sausage Pistolettes:

1. Take 1 -14 oz pkg andouille sausage (or any sausage of choice), diced into small pieces
2. Take 4 tbsp butter, (1 tbsp butter melted for brushing tops of rolls)
3. Prepare 1/2 sweet onion or yellow onion, diced
4. Take 3 ribs celery, diced
5. Make ready 1/2 green bell pepper, diced
6. Take 4 green onions, chopped
7. Take 2 clove garlic, minced
8. Prepare 1/4 cup fresh parsley, finely chopped
9. Make ready 1 -10 1/2 oz can cream of celery soup
10. Prepare 1 lb Velveeta (half block) or 1 jar of Cheese Whiz
11. Get 1/2 tsp black pepper
12. Make ready 1 1/2 tsp cajun seasoning
13. Prepare 1 tbsp all purpose flour
14. Get 3 tbsp water
15. Prepare 12 -18 small pistolette rolls, french bread rolls or brown and serve rolls (unsplit) You can really use any kind of roll for this recipe thats large enough to stuff. Be creative!

Had these at our state fair but they were fried. Cajun Pistolettes are yummy, creamy, delicious tasting goodness in a fried roll. Our Cajun meat contains Smoked Andouille, Tasso Ham, Smoke Pork Boudin, Seafood stuffed chicken. Boudin (also spelled boudain) is a Cajun sausage made with pork, peppers, and rice that's popular in Southeast Texas and Louisiana.

Instructions to make Cajun Sausage Pistolettes:

1. Preheat oven to 375°.
2. Prepare a baking sheet lined with parchment paper or foil, set aside.
3. In a large skillet, saute onions, bell peppers, celery and sausage until veggies are softened and sausage is thoroughly cooked and slightly browned. Drain grease.
4. Add the garlic, green onions and parsley. Saute another 2 or 3 minutes.
5. Add the cream of celery soup,Velveeta, black pepper and cajun seasoning. Mix well and stir frequently over medium low heat until cheese is fully melted. Set aside.
6. Slice the tip off of each roll and cut out or spoon out the bread inside. Save the end that was cut off because it will be reattached once filled. Keep the tips with the rolls they were sliced off of so that they match up and fit properly back onto the roll.
7. Mix the flour and water to form a paste. Set aside.
8. Fill each roll with the cheese sausage filling carefully not to overfill.
9. Brush the tip of the roll that was cut off with the flour paste and the outter edges of the filled roll where it was cut. Press tips back onto the rolls to form a whole roll again.
10. Place filled whole rolls onto the prepared baking sheet. Brush each roll with the melted butter and bake for 20 to 25 minutes.

Our Cajun meat contains Smoked Andouille, Tasso Ham, Smoke Pork Boudin, Seafood stuffed chicken. Boudin (also spelled boudain) is a Cajun sausage made with pork, peppers, and rice that's popular in Southeast Texas and Louisiana. It can be difficult to find outside the region, but making it at home is. *Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. Sauté onions, bell pepper, celery and shallots in butter until translucent. A pistolette is either of two bread-based dishes in Louisiana cuisine.

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