Beazell's Cook Book

Shrimp or Crawfish Pistolettes

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Shrimp or Crawfish Pistolettes  




1 cup (2 sticks), butter

2 cups onions, finely chopped

3/4 cup celery, finely chopped

1/4 cup green bell pepper, finely chopped

1/4 cup green onions, finely sliced

4 cloves garlic, finely minced

1/3 pound chopped mushrooms

3 cups evaporated milk

1 cup shrimp or crawfish stock

1 pound Velveeta cheese, cut in chunks

5 pounds cooked & cut up or ground shrimp or crawfish

3-4 tablespoons Beazell's Cajun Seasoning

24 unbaked pistolettes

Vegetable oil, for frying



Melt the butter in a heavy 12-inch skillet over medium heat. Then stir in the onions, celery, garlic, bell pepper, green onions, and mushrooms and cook them for about 12 to 15 minutes until they soften completely. Don't let the butter burn!

When the vegetables are ready, pour in the evaporated milk and the stock, mix them together thoroughly, and bring the mixture to a slow boil. Then drop in all the Velveeta chunks and, with the heat still set at medium, stir until the cheese melts and the sauce turns smooth and silky.

While the sauce is simmering, heat the vegetable oil to 325 degrees.

Fold the cut up or ground shrimp or crawfish into the hot sauce in the skillet. Stir everything together thoroughly, and cook the mixture for 3 minutes. When the stuffing is uniformly blended, stir in the Beazell's Cajun Seasoning. Then remove the pan from the heat, and allow the stuffing to cool slightly.

Drop the pistolettes into the hot vegetable oil and fry them for about a minute or two on both sides until they turn a golden, crunchy brown. While they're still hot and holding them with a towel, make a slit in one end with a paring knife (big enough to insert a teaspoon). Then push down some of the bread with the knife on the inside of the pistolette to make a pocket, and fill the pocket with the stuffing. Serve them as you make them.

NOTES: To make the shrimp or crawifish stock, simmer them in water seasoned with a little crab boil and lemon juice only until they turn pink. Do not overcook them. Strain water through a colander and this is your stock.

TIP: If you want to have the maximum flavor in the stuffing mix, make it one day, cover it and place in the refrigerator overnight. Reheat it and stuff the pistolettes the next day.


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