Cajun Stuffed Pistolettes

If you’ve ever been to a Louisiana tailgate or crawfish boil, chances are somebody brought a tray of these.

Cajun stuffed pistolettes are fried crusty rolls split open and packed with a rich, cheesy seafood filling that oozes out with every bite.

Three pounds of ground shrimp and a pound of crabmeat get folded into a creamy sauce of sauteed onions, red bell pepper, celery, scallions, evaporated milk, and melted Velveeta. Cayenne and garlic powder bring the heat.

The pistolettes (small football-shaped rolls, the brown-and-serve kind) get fried in oil until the crust is golden and crunchy, then sliced open while still hot and stuffed with that warm seafood mixture.

You eat them immediately. No waiting. No plating. Just grab one and try not to burn your mouth.

This recipe makes 12, but trust me, you might want to double it.

Chef Tips

• Pistolettes are a Louisiana staple. If you can’t find them, use small crusty dinner rolls. The key is a firm crust that holds up to frying and stuffing.
• Ground shrimp means cooked shrimp pulsed in a food processor until coarsely chopped, not turned to paste. You want texture.
• Hold each roll with a pot holder while stuffing. They come out of the fryer scorching hot, but you need to fill them while the crust is still crispy.
• Keep the cheese filling on low heat. You’re just melting and warming, not cooking. High heat will break the sauce and make it grainy.