Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cajun sausage pistolettes. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cajun Sausage Pistolettes Had these at our state fair but they were fried. I like em much better baked! They are very addicting and I think taste even better the next day.
Cajun Sausage Pistolettes is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Cajun Sausage Pistolettes is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have cajun sausage pistolettes using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Cajun Sausage Pistolettes:
- Make ready 1 -14 oz pkg andouille sausage (or any sausage of choice), diced into small pieces
- Prepare 4 tbsp butter, (1 tbsp butter melted for brushing tops of rolls)
- Take 1/2 sweet onion or yellow onion, diced
- Make ready 3 ribs celery, diced
- Get 1/2 green bell pepper, diced
- Prepare 4 green onions, chopped
- Get 2 clove garlic, minced
- Make ready 1/4 cup fresh parsley, finely chopped
- Get 1 -10 1/2 oz can cream of celery soup
- Prepare 1 lb Velveeta (half block) or 1 jar of Cheese Whiz
- Prepare 1/2 tsp black pepper
- Take 1 1/2 tsp cajun seasoning
- Take 1 tbsp all purpose flour
- Take 3 tbsp water
- Take 12 -18 small pistolette rolls, french bread rolls or brown and serve rolls (unsplit) You can really use any kind of roll for this recipe thats large enough to stuff. Be creative!
Cook sausage and drain off the grease. Add cheese and stir until melted. Stir in the chopped onion, bell pepper, green onions, and garlic. This is a very popular Cajun dish, a pistolette is savory, stuffed bread roll, which is then baked or deep-fried.
Instructions to make Cajun Sausage Pistolettes:
- Preheat oven to 375°.
- Prepare a baking sheet lined with parchment paper or foil, set aside.
- In a large skillet, saute onions, bell peppers, celery and sausage until veggies are softened and sausage is thoroughly cooked and slightly browned. Drain grease.
- Add the garlic, green onions and parsley. Saute another 2 or 3 minutes.
- Add the cream of celery soup,Velveeta, black pepper and cajun seasoning. Mix well and stir frequently over medium low heat until cheese is fully melted. Set aside.
- Slice the tip off of each roll and cut out or spoon out the bread inside. Save the end that was cut off because it will be reattached once filled. Keep the tips with the rolls they were sliced off of so that they match up and fit properly back onto the roll.
- Mix the flour and water to form a paste. Set aside.
- Fill each roll with the cheese sausage filling carefully not to overfill.
- Brush the tip of the roll that was cut off with the flour paste and the outter edges of the filled roll where it was cut. Press tips back onto the rolls to form a whole roll again.
- Place filled whole rolls onto the prepared baking sheet. Brush each roll with the melted butter and bake for 20 to 25 minutes.
Cooking in the wax paper makes for a crispy crust so don't skip that step! Sautéed bell pepper and breakfast sausage make for a nice addition. Alligator is rich with phosphorus, potassium, vitamins, niacin, and fatty acids, making it a healthy alternative to chicken, pork, or beef. View All Products. how we differ. All of our products are created in authentic Cajun fashion - Not bland, but not too hot.
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