Easiest Way to Prepare Gordon Ramsay Cajun Sausage Pistolettes

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cajun sausage pistolettes. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Cajun Sausage Pistolettes is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Cajun Sausage Pistolettes is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have cajun sausage pistolettes using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make 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. Take 1/2 sweet onion or yellow onion, diced
4. Make ready 3 ribs celery, diced
5. Make ready 1/2 green bell pepper, diced
6. Take 4 green onions, chopped
7. Get 2 clove garlic, minced
8. Take 1/4 cup fresh parsley, finely chopped
9. Make ready 1 -10 1/2 oz can cream of celery soup
10. Make ready 1 lb Velveeta (half block) or 1 jar of Cheese Whiz
11. Prepare 1/2 tsp black pepper
12. Take 1 1/2 tsp cajun seasoning
13. Take 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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