Cajun Original Crawfish Pistolettes 6pk

Pistolettes are much like a traditional French bread, but they are sized for individual servings. We stuff them with a delicious, savory Cajun Crawfish filling! The flavor and texture of this stuffing is unique and must be experienced! Bake or Fry them to a golden brown (3.3 oz. each).

Unit Size: 6 Pack

Crawfish are a product of China

How to Prepare Cajun Original Foods Pistolettes:
Fully Thaw Product:
Thaw frozen Pistolettes in a refrigerated cooler for 24 hours. Thawing fully is very important so that when frying or baking, the centers of the pistolettes will be heated through at the same time
the dough is fully baked.
Baking Instructions:
With a pastry brush, oil the tops of the Pistolettes with butter, margarine, butter-flavored oil, or cooking oil. Bake the Pistolettes on a wire rack, or on a sheet pan with parchment paper. Do not grease the sheet pan, or the bottom of the Pistolette will burn. Bake the Pistolettes from between 375° in a pre-heated oven until the bread gets to be a beautiful brownish color, and the center is steamy hot. Determine the proper amount of time for the Pistolette using your own oven and temperature at which you want to cook. Using a convection oven substantially reduces the amount of cooking time, and the dough will get browner faster. Make sure the internal temperature of the filling gets above 160°(F).
Deep-Frying Instructions:
After fully thawing the Pistolettes place a layer of Pistolettes within the frying basket, and place a second frying basket on top of the first basket to prevent the Pistolettes from rising to the surface. Drop the Pistolettes into cooking oil heated to 350° for 5.5 to 6 minutes, or to your desired doneness and color. A properly cooked Pistolette should be a deep golden color, but not dark brown. Adjust your cooking time to match your own equipment and oil temperature. Make sure the internal temperature of the filling gets above 160°(F). Drain Pistolettes on a wire rack or paper towel prior to serving.
Serving Instructions:
Use a sharp serrated knife (bread knife works best), to cut the Pistolette lengthways, down the center. This exposes the filling of the Pistolette, and can be easily eaten "on the half shell" style. The hot filling is much better controlled by your guests, avoiding a scorched lip or chin from the hot filling shifting as could happen when biting into the whole Pistolette.