Cajun Original Foods Crawfish Pistolettes

Blanc’s Famous Pistolettes feature crispy French bread rolls generously stuffed with a savory Cajun crawfish filling. Each pistolette is packed with tender crawfish tail meat, sautéed onions, bell peppers, and well-seasoned blend that bakes or fries to golden perfection. Serve them hot from the oven or fresh from the fryer—either way, these pistolettes offer a satisfying taste of Louisiana tradition in every bite.

INGREDIENTS:

• PISTOLETTE FRENCH BREAD: enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamin, mononitrate, riboflavin, folic acid), water, yeast, partially hydrogenated soybean oil. contains 2% or less of each of the following: sugar, salt, calcium propionate.
• FILLING:  water, crawfish (from China), onions, evaporated milk ( milk, dipotassium phosphate, carrageenan, vitamin D3), enriched flour ( wheat flour, malted barley flour, niacin, iron, thiamin, mononitrate, riboflavin, folic acid, ), bell pepper, bread crumbs ( enriched wheat flour ( flour, malted barley flour, niacin, reduced iron ,thiamin, mononitrate riboflavin, folic acid), water, yeast, soybean oil, contains 2% or less of each of the following salt, margarine, citric acid, salt, sodium powder, chicken broth, black pepper, red pepper.

COOKING INSTRUCTIONS: 

• Conventional or Convection Baking: After thawing, brush pistolette with butter or margarine. Place pistolettes on wire rack or parchment paper in a pre-heated 400 degrees oven for about 12 minutes, or until golden brown. Cooking times will vary depending upon equipment used. Serve hot. 
• Deep Fat Frying: After thawing, fully submerge pistolettes in 350-degree hot oil and hold them below the surface of the oil using a wire rack during cooking. Fry until the pistolettes are rich golden brown in color, for about 5 to 6 minutes. Serve hot.

Allergens: Wheat, Soy, Dairy, Shellfish