Loaded French Pistolette Recipe
Crawfish tails, sautéed onions & bell peppers smothered with cheese and stuffed in hot French Bread
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Ingredients
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Filling
Bread
Method
Filling Preparation
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until they are softened.
- 2
Add Crawfish and Garlic
Stir in the minced garlic and crawfish tails. Cook for an additional 3-4 minutes, stirring occasionally, until heated through.
- 3
Incorporate Cream Cheese
Reduce the heat to low and add the cream cheese, stirring until melted and combined with the crawfish mixture.
- 4
Season the Mixture
Add paprika, salt, and black pepper to taste. Stir in the shredded cheddar cheese until melted and mixed well. Remove from heat.
Bread Preparation
- 5
Prepare the Bread
Preheat your oven to 350°F (175°C). Slice the French bread or pistolette rolls in half lengthwise, being careful not to cut all the way through.
- 6
Stuff the Bread
Scoop out some of the bread from the center to make room for the filling. Generously spoon the crawfish and cheese mixture into each half of the bread.
- 7
Bake the Pistolette
Place the stuffed bread on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the bread is crispy and the cheese is bubbly.