Recipe: Perfect Cajun Sausage Pistolettes

Cajun Sausage Pistolettes.

Cajun Sausage Pistolettes highly diverse and have ideal flavor that unique. Several kinds of Cajun Sausage Pistolettes recipes are also sufficient simple to process and dont take long. Though not everybody likes Cajun Sausage Pistolettes food, nowadays few people are got attached and like the various Cajun Sausage Pistolettes foods on hand. This could be visible of the number of restaurants that provide Cajun Sausage Pistolettes as one of the serving. You can have Cajun Sausage Pistolettes using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Cajun Sausage Pistolettes

1. You need 1 of -14 oz pkg andouille sausage (or any sausage of choice), diced into small pieces.
2. You need 4 tbsp of butter, (1 tbsp butter melted for brushing tops of rolls).
3. Prepare 1/2 of sweet onion or yellow onion, diced.
4. You need 3 of ribs celery, diced.
5. It's 1/2 of green bell pepper, diced.
6. You need 4 of green onions, chopped.
7. It's 2 clove of garlic, minced.
8. It's 1/4 cup of fresh parsley, finely chopped.
9. You need 1 of -10 1/2 oz can cream of celery soup.
10. Prepare 1 lb of Velveeta (half block) or 1 jar of Cheese Whiz.
11. It's 1/2 tsp of black pepper.
12. It's 1 1/2 tsp of cajun seasoning.
13. Prepare 1 tbsp of all purpose flour.
14. You need 3 tbsp of water.
15. Prepare 12 of -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!**.

Cajun Sausage Pistolettes instructions

1. Preheat oven to 375°..
2. Prepare a baking sheet lined with parchment paper or foil, set aside..
3. 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..
4. Add the garlic, green onions and parsley. Saute another 2 or 3 minutes..
5. 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..
6. 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.**.
7. Mix the flour and water to form a paste. Set aside..
8. Fill each roll with the cheese sausage filling carefully not to overfill..
9. 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..
10. 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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