Crawfish Stuffed Pistolettes

Ingredients

• 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

Directions

1. 1

   Heat butter in a large skillet.

2. 2

   Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.

3. 3

   Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.

4. 4

   Cook, stirring frequently, until cheese melts and texture is smooth.

5. 5

   Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.

6. 6

   Heat oil in a large skillet.

7. 7

   Brown each pistolette on each side until just golden brown.

8. 8

   This is done quickly.

9. 9

   Cool pistolettes on paper towels.

10. 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. 11

    To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.