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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.
1 stick butter.
1 cup onion, chopped
1/4 cup green
bell pepper,
chopped
1/2 cup celery,
chopped
2 Tbsp. green
onions, chopped
3 cloves garlic,
chopped or pressed
3/4 cup evaporated
milk
1/2 lb. Velveeta,
cubed
2 lbs. cooked crawfish
meat, shrimp
and/or crabmeat
1/2 tsp. salt
1/2 tsp. fresh black
pepper
1/2 tsp. garlic
powder
1/2 tsp. 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. Stick a spoon inside and twirl
it around to make some room inside the roll.
 Using
a spoon, stuff with seafood mixture. Eat immediately.
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