Stuffed Pistolettes
Submitted by 1965076
Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.
YIELD
8 servingsPREP
30 minCOOK
90 minREADY
3 hrsPistolettes are a Louisiana treasure: crusty little bread rolls hollowed out, brushed with garlic butter, and baked until they shatter at the first bite.
The filling is where the magic lives. Sauteed chicken and shrimp get tossed with green onions, celery, parsley, mushrooms, and a splash of sherry, then folded into a velvety Swiss and Parmesan cream sauce spiked with Worcestershire.
Spoon that rich filling into each golden shell, hit them under the broiler for a few minutes, and you’ve got a Cajun-country crowd pleaser that’ll have folks licking their fingers and asking for the recipe.
Pro Tips
- Hollow out the buns from the bottom so the tops stay intact and pretty. A serrated knife and your fingers work better than any fancy tool.
- Drain the chicken, shrimp, and sauteed veggies well before combining. Excess liquid will make your crispy shells go soggy.
- These freeze beautifully before the final broil. Wrap them tight, then pop straight from freezer to oven when company shows up.
Ingredients
Directions
Buns: Hollow out buns from bottom.
Beat egg and water and brush inside and outside of each bun.
Bake in 350℉ (180℃) F oven until brown and crisp.
Remove and let cool.
Add garlic, passed through garlic press, to melted butter and simmer five minutes on low fire.
Brush each bun with garlic butter mixture and sprinkle with cheese.
Set aside.
Chicken: Dice chicken into bite-size pieces.
Sauté chicken and shrimp in one-third cup butter until done.
Remove from skillet and drain well.
In same skillet, add remaining butter and sauté onions, celery, garlic and parsley.
Salt and pepper to taste. Remove and drain well.
Combine all the drained ingredinets back into skillet.
Add drained mushrooms and sherry.
Stir thouroughly.
Set aside.
Sauce: Melt butter over low heat.
Gradually add flour, salt and pepper, stirring until smooth.
Slowly add milk, stirring constantly until thick and creamy.
Remove from heat.
Add both cheeses and worcestershire.
Mix well, until cheeses are melted.
Add this sauce to chicken mixture and stir until well mixed.
Spoon into individual bread loaves and warm in broiler for five mintues.
Serve immediately. may be garnished with chopped parsley.
Serve 8.
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