Pistolette Recipe
Fried Cajun roll stuffed with shrimp étouffée.
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Ingredients
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For the Pistolette Dough
Method
Directions
- 1
Make the Dough
In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In another bowl, mix flour and salt. Add the yeast mixture, milk, melted butter, and egg. Knead until smooth. Cover and let rise for 1-2 hours until doubled in size.
- 2
Prepare the Shrimp Étouffée
In a large skillet, melt butter over medium heat. Sauté onion, bell pepper, celery, and garlic until soft. Stir in flour and cook for a minute. Gradually add the chicken broth, stirring constantly until thickened. Add shrimp, Cajun seasoning, salt, and black pepper. Cook until shrimp is pink and cooked through. Set aside to cool.
- 3
Assemble the Pistolette
Once the dough has risen, punch it down and divide into small balls. Roll each ball out into a circle. Place a generous spoonful of the shrimp étouffée in the center, fold over, and seal the edges tightly.
- 4
Fry the Pistolette
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the stuffed dough until golden brown on both sides, about 3-4 minutes. Drain on paper towels.
- 5
Serve
Garnish with chopped green onions and serve hot.
