Crawfish Stuffed Pistolettes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 cup finely chopped onion
• 1/2 cup finely chopped bell pepper
• 1/2 cup finely chopped celery
• 1/2 chopped green onion
• 3 garlic cloves, minced
• 1 cup evaporated milk
• 1 (8 ounce) package processed cheese, cut into cubes
• 2 lbs boiled seasoned, peeled and ground crawfish tails (frozen ok!)
• 1 quart vegetable oil
• 12 uncooked brown and serve rolls

Recipe

• 1 heat butter in a large skillet.
• 2 saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
• 3 pour in evaporated milk and bring to boil. reduce heat to medium-low and add cheese.
• 4 cook, stirring frequently, until cheese melts and texture is smooth.
• 5 reduce heat to low and add ground crawfish. cook 5 minutes and remove from heat to let cool,.
• 6 heat oil in a large skillet.
• 7 brown each pistolette on each side until just golden brown.
• 8 this is done quickly.
• 9 cool pistolettes on paper towels.
• 10 when cooled, use a paring knife to make a slit on one end of pistolette to form pocket; then fill pocket with seafood stuffing.
• 11 to reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200f for 20 minutes.