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
1 stick butter.
1 cup onion, chopped
1/4 cup green
1/2 cup celery,
2 Tbsp. green
3 cloves garlic,
chopped or pressed
3/4 cup evaporated
1/2 lb. Velveeta,
2 lbs. cooked crawfish
1/2 tsp. salt
1/2 tsp. fresh black
1/2 tsp. garlic
1/2 tsp. cayenne
(football-shaped brown 'n' serve rolls)
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
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.
a spoon, stuff with seafood mixture. Eat immediately.