Prep 15 mins
Cook 40 mins
From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin.
- 1⁄2 cup butter
- 1 cup finely chopped onion
- 1⁄2 cup finely chopped bell pepper
- 1⁄2 cup finely chopped celery
- 1⁄2 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
- Heat butter in a large skillet.
- Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
- Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
- Cook, stirring frequently, until cheese melts and texture is smooth.
- Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
- Heat oil in a large skillet.
- Brown each pistolette on each side until just golden brown.
- This is done quickly.
- Cool pistolettes on paper towels.
- When cooled, use a paring knife to make a slit on one end of pistolette to form pocket; then fill pocket with seafood stuffing.
- To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.
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!
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.