Shrimp Boat Pistolettes

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes
Difficulty: Intermediate
Serves: 6 pistolettes (can be doubled)

What Are Pistolettes?

Pistolettes are a small French-style bread roll popular in Louisiana, especially among Cajun and Creole communities. They’re typically stuffed with seafood (like crawfish or shrimp), meat, or cheese, then either baked or deep-fried until golden and crispy.

This recipe focuses on the shrimp boat version — where the roll is hollowed out, filled with creamy Cajun shrimp filling, and then either baked or lightly fried. The result is a handheld, flavor-packed bite of the Gulf South.

Ingredients

For the Pistolettes:

• 6 French bread rolls (pistolette rolls or small sub rolls, 5–6 inches long)

• Vegetable oil (for frying, if you choose that method)

For the Shrimp Filling:

• 1 lb raw shrimp, peeled, deveined, and chopped

• 2 tablespoons unsalted butter

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped bell pepper (any color)

• 1/4 cup finely chopped celery

• 2 cloves garlic, minced

• 1 tablespoon all-purpose flour

• 1/2 cup heavy cream or half-and-half

• 1/4 cup chicken broth (or seafood stock)

• 1 teaspoon Cajun seasoning (plus more to taste)

• 1/2 teaspoon paprika

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• Dash of hot sauce (optional)

• 2 tablespoons chopped green onions

• 2 tablespoons chopped parsley

Tools Needed

• Skillet or sauté pan

• Mixing spoon or rubber spatula

• Knife and cutting board

• Small spoon (for hollowing bread)

• Fryer or deep pot (if frying)

• Baking sheet (if baking)

• Tongs or slotted spoon

Step-by-Step Instructions

Step 1: Prepare the Rolls

Slice about 1 inch off the top of each pistolette (lengthwise). Use a spoon or your fingers to gently hollow out the inside of the rolls, creating a “boat” cavity — but don’t tear the bottom or sides.

Tip: Save the bread pieces you remove. You can toast them later or use them in stuffing or breadcrumbs.

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Step 2: Cook the Shrimp Filling

1. In a medium skillet over medium heat, melt the butter.

2. Add the chopped onion, bell pepper, and celery. Sauté for 4–5 minutes until softened.

3. Stir in the garlic and cook for 30 seconds.

4. Sprinkle in the flour and stir constantly for about 1 minute to make a light roux.

5. Slowly add the cream and broth, whisking until smooth and thickened — about 2 minutes.

6. Add the chopped shrimp, Cajun seasoning, paprika, salt, pepper, and hot sauce if using.

7. Simmer gently for 3–5 minutes or until the shrimp are pink and cooked through.

8. Stir in green onions and parsley. Taste and adjust seasoning as needed.

Remove from heat and let the mixture cool slightly so it thickens and is easier to spoon into the bread.

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Step 3: Stuff the Pistolettes

Fill each hollowed-out roll generously with the shrimp filling. Press the filling in gently with a spoon to fully pack the cavity. Wipe away any excess around the edges.

Step 4: Bake or Fry

Option 1: Bake (Lighter Version)

• Preheat oven to 375°F (190°C).

• Place stuffed pistolettes on a baking sheet.

• Brush the tops lightly with melted butter or oil.

• Bake for 10–12 minutes or until the tops are golden and the rolls are heated through.

Option 2: Fry (Classic Version)

• Heat 2–3 inches of oil in a deep skillet or fryer to 350°F (175°C).

• Carefully lower each stuffed pistolette into the oil with tongs.

• Fry for 2–3 minutes per side, turning once, until golden brown.

• Remove and drain on paper towels.

Note: If frying, you may want to secure the filling with toothpicks or wrap the roll lightly in foil before frying — just remove foil/toothpicks before serving.

Step 5: Serve

Let pistolettes cool for a few minutes before serving. They’re best warm but can be made ahead and reheated in the oven for 10 minutes at 300°F (150°C).

Serving Suggestions

These Shrimp Boat Pistolettes are hearty and satisfying on their own but also pair well with:

• Cajun rice or dirty rice

• Creole coleslaw

• Corn maque choux

• A cold beer or iced tea

They’re great for game days, family gatherings, or Mardi Gras feasts.

Tips for Success

• Don’t overcook the shrimp: They only need a few minutes once added to the sauce.

• Use quality rolls: Choose crusty French rolls or pistolette-style buns that hold up to stuffing without falling apart.

• Spice it up: Adjust heat to your liking — add cayenne, hot sauce, or extra Cajun seasoning.

• Make ahead: Prepare the shrimp filling in advance and store in the fridge for up to 2 days. Stuff and bake/fry when ready to serve.

Recipe Variations

• Crawfish Pistolettes: Substitute crawfish tails for shrimp.

• Cheesy Version: Stir in 1/2 cup shredded cheddar or pepper jack cheese to the shrimp mixture before stuffing.

• Cream Cheese Version: Add 2 oz of cream cheese to the filling for an extra creamy texture.

• Vegetarian: Use sautéed mushrooms and okra instead of shrimp.

Storage and Reheating

• Fridge: Store leftover pistolettes in an airtight container in the fridge for up to 3 days.

• Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw overnight in fridge and reheat in oven.

• Reheat: Bake at 300°F for 10–15 minutes or until warmed through.

Nutrition Information (Per Pistolette – Fried)

Note: Nutrition may vary depending on size of rolls and cooking method (baking is lighter).

Final Thoughts

Shrimp Boat Pistolettes are a true Southern Louisiana treasure — a little messy, a lot flavorful, and downright addictive. Whether baked or fried, their crispy outside and creamy, spicy inside make them perfect for feeding a crowd or treating yourself to a rich and satisfying meal.

They embody the best of Cajun cooking: bold spices, fresh seafood, and a deep love for good food made from the heart. Once you make these, they’ll be requested again and again.