Cajun Sausage Pistolettes
Cajun Sausage Pistolettes

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cajun sausage pistolettes. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Cajun Sausage Pistolettes is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Cajun Sausage Pistolettes is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cajun sausage pistolettes using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Cajun Sausage Pistolettes:
  1. Prepare 1 -14 oz pkg andouille sausage (or any sausage of choice), diced into small pieces
  2. Prepare 4 tbsp butter, (1 tbsp butter melted for brushing tops of rolls)
  3. Take 1/2 sweet onion or yellow onion, diced
  4. Prepare 3 ribs celery, diced
  5. Prepare 1/2 green bell pepper, diced
  6. Get 4 green onions, chopped
  7. Prepare 2 clove garlic, minced
  8. Prepare 1/4 cup fresh parsley, finely chopped
  9. Make ready 1 -10 1/2 oz can cream of celery soup
  10. Prepare 1 lb Velveeta (half block) or 1 jar of Cheese Whiz
  11. Get 1/2 tsp black pepper
  12. Prepare 1 1/2 tsp cajun seasoning
  13. Take 1 tbsp all purpose flour
  14. Get 3 tbsp water
  15. 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!
Instructions to make Cajun Sausage Pistolettes:
  1. Preheat oven to 375°.
  2. Prepare a baking sheet lined with parchment paper or foil, set aside.
  3. 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.
  4. Add the garlic, green onions and parsley. Saute another 2 or 3 minutes.
  5. 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.
  6. 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.
  7. Mix the flour and water to form a paste. Set aside.
  8. Fill each roll with the cheese sausage filling carefully not to overfill.
  9. 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.
  10. Place filled whole rolls onto the prepared baking sheet. Brush each roll with the melted butter and bake for 20 to 25 minutes.

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