Serves 18
55 min
Cajun Sausage Pistolettes
Recipe GLPRc9686e685afd2d
Tender bread rolls hollowed out and generously filled with a savory mixture of spiced andouille sausage, sautéed vegetables, creamy cheese sauce, and classic Cajun seasonings. These hearty, hand-held pastries are finished with a golden, buttered crust for the perfect main course or impressive appetizer.
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Ingredients
14 oz Andouille sausage
4 tbsp Butter
½ medium Sweet onion or yellow onion, diced
3 ribs Celery ribs, diced
½ Green bell pepper, diced
4 Green onions, chopped
2 cloves Garlic cloves, minced
¼ cup Fresh parsley, finely chopped
10½ oz Cream of celery soup
1 lb Velveeta cheese or Cheese Whiz
½ tsp Black pepper
1½ tsp Cajun seasoning
1 tbsp All-purpose flour
3 tbsp Water
12 Pistolette rolls, French bread rolls, or brown and serve rolls
Directions
Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil and set it aside.
Heat 3 tablespoons of butter in a large skillet over medium-high heat. Add the diced onion, celery, green bell pepper, and sausage pieces. Cook, stirring occasionally, until the vegetables have softened and the sausage is browned and cooked through, about 8–10 minutes. Drain any excess grease from the skillet.
Reduce heat to medium, then stir in the minced garlic, green onions, and fresh parsley. Continue cooking for 2–3 minutes until fragrant.
Pour in the cream of celery soup, add the Velveeta or Cheese Whiz, black pepper, and Cajun seasoning. Stir constantly over medium-low heat until the cheese is completely melted and the filling is smooth and well combined. Remove from heat and set aside to cool slightly.
Cut off the top tip of each bread roll (about 1–2 inches). Carefully hollow out the inside of each roll, removing soft bread to create a cavity, while keeping the bottom and sides intact. Save each cut tip with its matching roll for reassembly.
In a small bowl, whisk together the flour and water to create a thin paste.
Spoon the warm sausage and cheese filling generously into each hollowed roll, being careful not to overfill.
Lightly brush the cut edges of the roll tips and the exposed edges of the filled rolls with the flour paste. Press each tip firmly back onto its matching roll to seal.
Place all filled rolls seam-side up on the prepared baking sheet. Brush the top of each roll with the remaining 1 tablespoon of melted butter.
Bake for 20–25 minutes until the rolls are golden brown and the filling is heated through. Serve warm.
