Crawfish Pistolettes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 tablespoons garlic, minced
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, finely chopped
• 2 tablespoons flour
• 1 teaspoon seasoning salt (or tony chachere's seasoning)
• 1 lb frozen crawfish tail, thawed
• 2 teaspoons worcestershire sauce
• 1/2 cup parmesan cheese, grated
• 2 cups evaporated milk
• 8 pistolette rolls

Recipe

• 1 melt butter in a large saucepan over low heat.
• 2 add the garlic, onion and bell pepper and saute until soft.
• 3 add the flour, seasoned salt and crawfish tails, cover and cook on low for 10-15 minutes until well heated.
• 4 mix in the worcestershire sauce, evaporated milk and parmesan cheese and stir.
• 5 remove this mixture from the heat and let thicken, stirring occasionally.
• 6 while this is thickening, hollow out the pistolette rolls.
• 7 once hollow, fill the rolls with the crawfish mixture.
• 8 bake at 325 degrees for 10-15 minutes (until the rolls are lightly browned and crusty).