CAJUN PISTOLETTES
List of Ingredients
Cajun Pistolettes
1 stick butter.
1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup celery, chopped
2 Tbsp. green onions, chopped
3 cloves garlic, chopped or pressed
3/4 cup evaporated milk
1/2 lb. Velveeta, cubed
2 lbs. cooked crawfish meat, shrimp and/or crabmeat
1/2 tsp. salt
1/2 tsp. fresh black pepper
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
20 pistolettes (football-shaped brown 'n' serve rolls)
vegetable oil or shortening for frying
Recipe
Saut� onions, bell pepper, celery, green onions and garlic in butter over medium heat until translucent.
Add evaporated milk, Velveteeta, water, seafood and seasoning. Cook on low until just heated through. Cover and keep warm.
Fill a deep frying pan with vegetable oil about halfway. Heat oil. Fry pistolettes until they are browned, turning if necessary.
While still hot, holding fried pistolette in a potholder, make a slit in one end. Stick a spoon inside and twirl it around to make some room inside the roll.
Using a spoon, stuff with seafood mixture. Eat immediately.
Cut into end of roll. Cut towards bottom, but not all the way through the bottom or sides. Fill fried roll with seafood mixture and serve immediately.
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