Cajun Pistolettes

2013-01-06
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Ingredients

  • 1/2 cup (1 stick) butter
  • 1 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons green onions, chopped
  • 3 cloves garlic, chopped or pressed
  • 3/4 cup evaporated milk
  • 1/2 pound Velveeta, cubed
  • 2 pounds cooked crawfish meat, shrimp and/or crabmeat
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 20 pistolettes (football-shaped brown 'n' serve rolls)
  • Vegetable oil or shortening for frying

Method

Step 1

Sauté onions, bell pepper, celery, green onions and garlic in butter over medium heat until translucent.

Step 2

Add evaporated milk, Velveeta, water, seafood and seasoning. Cook on low until just heated through. Cover and keep warm.

Step 3

Fill a deep frying pan with vegetable oil about halfway. Heat oil. Fry pistolettes until they are browned, turning if necessary.

Step 4

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.

Step 5

Using a spoon, stuff with seafood mixture. Eat immediately.

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