Crawfish Stuffed Pistolettes

Smilyn's Note:

From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• ½ cup butter
• 1 cup finely chopped onion
• ½ cup finely chopped bell pepper
• ½ cup finely chopped celery
• ½ 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

Directions:

1. Heat butter in a large skillet.
2. Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
3. Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
4. Cook, stirring frequently, until cheese melts and texture is smooth.
5. Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
6. Heat oil in a large skillet.
7. Brown each pistolette on each side until just golden brown.
8. This is done quickly.
9. Cool pistolettes on paper towels.
10. When cooled, use a paring knife to make a slit on one end of pistolette to form pocket; then fill pocket with seafood stuffing.
11. To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.

Reviews

[sonja_powe]

This recipe was awesome!! My kids and I have usually buy these twice a year at a flea market that comes to our area, and crave them in between those times. No more!! We used 1 lb. each of shrimp and crawfish and Tony's seasoning. Devine!

[Chef ArronA]

I'm from South Louisiana, so I have eaten alot of crawfish dishes and this recipe is on the top of my list to try again. Also share with my family and friends.