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  1. Crawfish or Shrimp Pistolettes aka Stuffed Beignets

    Pistolettes (pronounced 'pis-tuh-lets') are football-shaped brown 'n serve bread rolls also known as French rolls. The inside of these rolls are carved out and replacing the cavity a delicious …

  2. Crawfish Pistolettes - Louisiana Cookin

    Feb 23, 2021 · These fried pockets of dough are stuffed with an irresistible crawfish and cheese filling. Crawfish Pistolettes Makes 16 Servings Ingredients ¼ cup unsalted butter 1 cup …

  3. Crawfish Pistolettes Recipe

    Aug 13, 2024 · Pistolette bread is fried and then stuffed with a delicious, cheesy, crawfish mixture!

  4. Crawfish Pistolettes - The Cagle Diaries

    Apr 11, 2024 · Delicious Cajun Crawfish Pistolettes, creamy and cheesy with a tasty crawfish filling, full of flavor and southern seasoning.

  5. Pistolette - Wikipedia

    A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a fried bread roll, that can also be stuffed, in the Cajun areas around Lafayette and Lake Charles. The other is a type …

  6. Stuffed Pistolettes Recipe • Rouses Supermarkets

    How to make Stuffed Pistolettes - complete recipe, ingredients, cook time and serving size.

  7. Crispy Crawfish Pistolettes: A Louisiana Delight You Must…

    May 9, 2025 · Discover my easy crawfish pistolette recipe! These crunchy Cajun treats filled with spicy crawfish are perfect for game day or as a delightful snack.

  8. Pistolettes Tips - Cajun Original Foods, Inc.

    Thaw frozen Pistolettes in a refrigerated cooler for 24 hours. This is very important, so that the centers of the pistolette will be heated through at the same time the dough is fully baked. With …

  9. Out of the Frying Pan! Recipes: Cajun Pistolettes

    FINGER FOOD • CROWD-PLEASER Printer-friendly version Cajun Pistolettes We first tried these cheesy, spicy taste treats at the Breaux Bridge Crawfish Festival. They're easy to make, and …

  10. Pistolet - Chef Braakman

    Mar 13, 2025 · Pistolet is a crusty bread roll common in Belgium and the Netherlands and sometimes shaped as a bâtard. When I was working on this recipe, I was aiming for a h