Hello, I am Kate. Today, I will show you a way to make cajun sausage pistolettes recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cajun Sausage Pistolettes Recipe
Cajun Sausage Pistolettes is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Cajun Sausage Pistolettes is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have cajun sausage pistolettes using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Cajun Sausage Pistolettes:
- Prepare 1 -14 oz pkg andouille sausage (or any sausage of choice), diced into small pieces
- Take 4 tbsp butter, (1 tbsp butter melted for brushing tops of rolls)
- Make ready 1/2 sweet onion or yellow onion, diced
- Take 3 ribs celery, diced
- Get 1/2 green bell pepper, diced
- Get 4 green onions, chopped
- Prepare 2 clove garlic, minced
- Get 1/4 cup fresh parsley, finely chopped
- Take 1 -10 1/2 oz can cream of celery soup
- Take 1 lb Velveeta (half block) or 1 jar of Cheese Whiz
- Prepare 1/2 tsp black pepper
- Make ready 1 1/2 tsp cajun seasoning
- Get 1 tbsp all purpose flour
- Make ready 3 tbsp water
- Get 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!
Steps to make Cajun Sausage Pistolettes:
- Preheat oven to 375°.
- Prepare a baking sheet lined with parchment paper or foil, set aside.
- 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.
- Add the garlic, green onions and parsley. Saute another 2 or 3 minutes.
- 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.
- 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.
- Mix the flour and water to form a paste. Set aside.
- Fill each roll with the cheese sausage filling carefully not to overfill.
- 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.
- 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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