Yield 8-10 party or parade servings
Crawfish Sauce Base (See
Recipe or follow below)
3/4 LB BUTTER (Divided)
2 LARGE ONIONS (Diced)
4 STALKS CELERY (Chopped fine)
1 MEDIUM FRESH RED BELL PEPPER (Diced fine)
1 TBSP FRESH MINCED GARLIC
3 WHOLE BAY LEAFS
1 -1/2 CUPS DICED TOMATOES
2 CUPS CRAWFISH STOCK (or see Alternate Method below)
1 TBSP WHOLE THYME LEAFS (Dried)
1 -1/2 TSP DRIED SWEET BASIL
1-1/2 TSP WHITE PEPPER
1-1/2 TSP CAYENNE PEPPER FLAKES
1 PINT HEAVY WHIPPING CREAM
1 -1/2 CUP CHARDONNAY
(OR SEE Basic Roux Recipe)
BUTTER (Divided, from above)
1/2 CUP WHITE FLOUR
1 LB PEELED LOUISIANA CRAWFISH TAILS with the FAT (Chopped)
1 TBSP FRESH LEMON JUICE
8 OZ FRESH MUSHROOMS (Chopped fine)
1 BUNCH GREEN ONIONS (Chopped)
1 CUP MOZZARELLA CHEESE (Shredded)
3/4 CUP ASIAGO CHEESE
(Shredded, or grated Romano Cheese)
8 -10 PAR-BAKED FRENCH BREAD
I like to use a pastry bag with a
large open mouth conical point.
In a 10 quart Dutch Oven or large cast iron skillet and over
medium high heat, add 2 sticks of butter, the onions and celery. Sauté until the
onions are clear and the celery is soft, about 7 minutes, or lightly brown. Next
add the remaining base ingredients (not including the cream or wine), simmer until limp,
and the base starts to thicken (about 15 mins). Then, add the cream and
wine, continue to simmer for about 15 minutes, stirring often to insure that the
base is NOT sticking to the bottom of the cast iron.
Meanwhile, in a medium sized cast iron skillet (about 10 inches) and over medium heat, melt the
1 stick of butter and add the flour. Cook the roux for about 5 - 7 minutes,
this is called a light tan or khaki roux. (See Pic above). Some Creoles call this a "brown paper bag
roux" Or (See Recipe)
Temper the roux with a Chef's spoon full of base or some stock, add to the
base.... simmer for 5 minutes or until completely blended into the base and
thickens. Discard bay leafs.
The above is the same recipe for the
Crawfish Base Sauce.
NOTE!! For this recipe you will only
need about 1-1/2 cups of the base... Just refrigerate or freeze the
REMEMBER, it is difficult to project how much of
this you will need.
NOTE!! How much filling you will actually need all depends on the size of
the buns and how much filling you pipe into the breads.
Meanwhile, warm the base (if refrigerated), and add the (crawfish
tail meat, lemon juice, mushrooms, and green onions). Sauté over
medium heat until the mushrooms are soft and the liquid is absorbed into the
sauce (about 7 minutes).
Remove from heat and gently fold in the cheeses.
Snip one end of the pistolettes, use an apple corer to hollow
out the inside of the bread. Then with a chef's pastry bag and a wide
mouthed open tip, fill the pistolettes with the warmed crawfish
At this point you can refrigerate the pistolettes over night, but
NOT much longer..... or even store them frozen for future use.
Preheat oven to 350F, bake the stuffed pistolettes as per package
directions or until lightly brown.
SERVE, one person!!
Louisiana Crawfish have plenty of crawfish fat packed with them. If you choose
not to use Louisiana crawfish, I would strongly suggest to wash the meat
thoroughly under cold water...you will have to add more crawfish stock to the
recipe and simmer longer. Crab, Shrimp Paste or Lobster Base is the second
choice for this recipe, add a little water and simmer to thicken.
Bake the Pistolettes at 375F for 30- 35 minutes or until golden brown, Serve one
per person, with a glass of chardonnay! These also can be refrigerated after
baking, stored individually in a Ziploc bag with a bevnap and brought to a Mardi
The white and cayenne peppers called for above are considered starting amounts.
It is important to "infuse" these flavors into the dish but are probably not the
total amount needed, of course the crawfish stock has much to do with these
amounts. The chef should taste the final filling and adjust for these
seasonings before adding to the skillets.
Note the Pic on Left!!! There are a couple of them missing!!!
The didn't even make it to the table!!!
Fresh thyme and basil maybe substituted for the dried, if so chop
fine, and increase the
volumes by two or three. Fresh seasonings are not as concentrated as dried.
Many thanks to my GREAT friend, James "Sparkle"
Cannon for stuffing
and baking the pistolettes!
This recipe is similar to my Crawfish Pirogues Recipe, but the
filling is exposed and not piped in via a pastry bag. I designed the
original in the late 1990's, it hasn't changed much! Also, since the
filling is completely internal to the Pistolettes, it is a GREAT treat while
waiting for a parade!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018, Aurora Catering, Inc. All rights reserved.
Revised: February 19, 2018