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Cajun Sausage Pistolettes
Cajun Sausage Pistolettes

Before you jump to Cajun Sausage Pistolettes recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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There are a whole lot of things that contribute to your getting healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. Little things, when done each day, can do a great deal to make it easier to get healthy and lose pounds. Being intelligent about the choices you make each day is a start. Trying to get in as much physical activity as possible is another. Don’t ignore that health isn’t only about simply how much you weigh. You need to help to make your body as strong it can be.

We hope you got insight from reading it, now let’s go back to cajun sausage pistolettes recipe. You can cook cajun sausage pistolettes using 15 ingredients and 10 steps. Here is how you do that.

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