Queen G’s Cajun Crawfish & Shrimp Pistolette Sauce

Creamy, savory Louisiana comfort with Texas swagger. This rich Cajun seafood sauce is traditionally stuffed into crispy fried pistolette rolls, but it’s just as good spooned over sourdough toast, baked potatoes, or fries.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: Large Skillet

Ingredients

Veg Base:

• 1 onion, finely chopped

• ½ red bell pepper, finely chopped

• ½ green bell pepper, finely chopped

• 1 cup celery, finely chopped

• 1 jalapeño, seeded and finely chopped

• 2 tbsp minced garlic

  Fat & Seasoning:

• ½ stick salted butter

• 2–3 tbsp no-salt Tony Chachere’s seasoning

• 2–3 tsp 16-mesh black pepper

• Salt to taste

  Creamy Base:

• 1 (10.5 oz) can cream of mushroom soup

• 6 oz Velveeta, cubed

• 6 oz extra-sharp cheddar, shredded

• 2–3 tbsp heavy cream

  Seafood:

• 12 oz crawfish tails

• 12 oz small raw shrimp, peeled and deveined

Directions

1. Melt butter in a large skillet over medium heat. Add onion, bell peppers, celery, and jalapeño. Cook 8–10 minutes until very soft.

2. Stir in garlic and cook 30 seconds until fragrant.

3. Add Tony’s and black pepper. Stir well to bloom the seasoning.

4. Stir in cream of mushroom soup, Velveeta, and cheddar. Cook, stirring, until smooth and fully melted.

5. Add heavy cream and adjust salt if needed.

6. Fold in crawfish and shrimp. Cook just until shrimp turn pink, about 2 minutes. Remove from heat.

   Serving:

   Stuff into fried pistolette rolls, or spoon over toasted sourdough, baked potatoes, or fries.