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Crawfish Pistolettes Recipe

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This recipe for Crawfish Pistolettes, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Bourgeois
Added: Thursday, July 12, 2007


2 Pounds Crawfish Tails
1 stick butter
1 Onion Chopped
1 Bell Pepper, Chopped
2 ribs celery,Chopped
1 Clove, garlic, minced
1 Can mushrooms,stems and pieces,drained
1 can golden cream of mushroom soup
3 tablespoons chopped parsley
3 tablespoons shallot greens, chopped fine.
25 to 30 Pistolettes(little French breads.)

SautÚ vegetables in butter. Add crawfish,mushrooms and seasoning. Cook for 15 minutes. Add mushroom soup and parsley and shallot greens. Season with salt and pepper. Simmer on low heat for about 10 minutes. Let cool.
Cut off tips of pistolettes. Remove some of the bread from the inside and stuff with crawfish mixture. Replace tips of bread. Spread melted butter and garlic powder on top of pistolettes.
Bake at 450 ║ for about 10 minutes.

Personal Notes:
Personal Notes:
Can add some cheese to mixture if desired.
Can also use shrimp or ground beef in place of the crawfish. If you find mixture is a little to soft, add a little bread crumbs to thicken.




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