Crawfish Stuffed Pistolettes Recipe #181789
From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin.
by Smilyn
55 min | 15 min prep
SERVES 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
- Heat butter in a large skillet.
- Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
- Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
- Cook, stirring frequently, until cheese melts and texture is smooth.
- Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
- Heat oil in a large skillet.
- Brown each pistolette on each side until just golden brown.
- This is done quickly.
- Cool pistolettes on paper towels.
- When cooled, use a paring knife to make a slit on one end of pistolette to form pocket; then fill pocket with seafood stuffing.
- To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.
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5 stars