Easy Crawfish Pistolettes

Ingredients

• 1-2 lb frozen crawfish, tailmeat cleaned
• 1 1/2 lbs Velveeta cheese, cubed (usually only use 1/2 to 3/4 block)
• 1 lb ground spicy pork sausage (I use Jimmy Dean)
• 24 pistolette rolls (usually 2 bags)
• cajun seasoning, to taste (I use Hebert's or Tony Chachere's)

Directions

1. 1

   Clean crawfish. Leave in bowl of cold water until ready to use.

2. 2

   Brown sausage per package directions; drain.

3. 3

   Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.

4. 4

   Remove from heat. Using a spoon, poke an opening into each pistolette.

5. 5

   Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.

6. 6

   Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!