1 stick butter
1 onion, finely diced
3 stalks celery, finely diced
1/2 cup finely diced bell pepper
2 Bay Leaves
2 tsp Spice de Terre
3 garlic cloves, minced
1/2 cup canned or fresh diced tomato
1/2 cup flour
3 cups shrimp or chicken stock
1 lb crawfish tails
4 green onions, sliced
12 Pistolettes
Roasted Garlic Extra Virgin Olive Oil

Pistolettes are a small, football-shaped roll found throughout South Louisiana. Perfect for a bread basket any time of the year, but they take on new life during festival season. As the weather gives way to Autumn, festivals serve these hand-held rolls stuffed with meat or seafood stuffing. Whether they’re deep fried or wrapped tightly in foil and baked, stuffed pistolettes are some of our favorite festival foods.

This recipe was featured in our digital magazine Pathway: A Culinary Journal. This recipe-driven guidebook is a culinary journal through south Louisiana covering the path of Hurricana Ida.


1.In a large skillet, melt butter and add onion, celery, bell pepper and bay leaves. Saute for 20 minutes or until the vegetables are very soft and the onions are clear.
2.Add in the Spice de Terre, garlic and tomatoes. Saute for 3 minutes.
3.Add in the flour and stir to create a paste. Saute for 2 minutes.
4.Add in the stock and crawfish. Bring to a boil. Reduce to a simmer and cook for 20-30 minutes.
5.Taste and adjust with salt if needed. Stir in the green onions and remove from heat.
6.Preheat oven to 350°F. Slice each pistolette in half lengthwise and scoop out a little of the interior. Spoon in the crawfish mixture and place the bread half on top. Place pistolettes on baking sheet and brush with Roasted Garlic Extra Virgin Olive Oil. Bake for 15 minutes or until golden brown. Serve hot.

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