Crawfish Stuffed Pistolettes

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From the courier bayou gourmet cookbook competition april 2006. submitted by thelma babin.

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Steps

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Heat butter in a large skillet.

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

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Pour in evaporated milk and bring to boil.

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Reduce heat to medium-low and add cheese.

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

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Reduce heat to low and add ground crawfish.

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Cook 5 minutes and remove from heat to let cool ,.

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Heat oil in a large skillet.

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Brown each pistolette on each side until just golden brown.

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This is done quickly.

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Cool pistolettes on paper towels.

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When cooled , use a paring knife to make a slit on one end of pistolette to form pocket.

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Then fill pocket with seafood stuffing.

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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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Ingredients

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butter, onion, bell pepper, celery, green onion, garlic cloves, evaporated milk, processed cheese, crawfish tails, vegetable oil, brown and serve rolls