Cajun Pistolettes

We first tried these cheesy, spicy taste treats at the Breaux Bridge Crawfish Festival. They’re easy to make, and you can whip them up quickly one at a time, making them a great TV food–once the sauce has been prepared, you can fry and assemble one or two during the commercials. Although not required, having an electric deep fryer (e.g., a Fry Daddy) and a crock pot (use the low setting) for the filling is best.

8 tablespoons 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 pound 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

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

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

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

While still hot, holding fried pistolette in a potholder, make a slit in one end. Cut towards bottom, but not all the way through the bottom or sides.Stick a spoon inside and twirl it around to make some room inside the roll.

Using a teaspoon to prevent dripping, stuff with seafood mixture. Eat immediately.

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