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Cajun Cook
Eunice La.
Senior Member
Joined: 11/27/2003
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Cajun Pistolettes
1 pkg frozen crawfish
1 can cream of mushroom soup
1 lb. hot Mexican Velveeta cheese
1 lg. yellow onion
1 lg. bell pepper, chopped
2 celery stalks, chopped
1/2 stick margarine
"Sub" bread rolls or pistolette rolls
Saute onion, bell pepper and celery in margarine. Add crawfish. Simmer 20 minutes. Add soup and cheese and cook until melted. With knife, hollow out bread and fill with crawfish mixture. Wrap in foil and cook in 350 degree oven for about 10 minutes.
Also great over rice. We usually bake the bread after you hollow it and stuff it and eat it rather than wrapping them, saves time and mess.
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