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Cajun Stuffed Pistolettes

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 42A 1/2 lb Butter

    2. 2 c Onions; chopped

    3. 1/2 c Bell Pepper; chopped

    4. 3/4 c Celery; chopped

    5. 1/4 c Green onions; chopped

    6. 3 c Evaporated milk

    7. 1 lb Velveeta cheese; cubed

    8. 1 c Water

    9. 3 lb Shrimp; cook; grind

    10. 1 lb Crabmeat; white or claw

    11. 1 ts Salt

    12. 1 ts Black pepper

    13. 1/2 ts Granulated garlic

    14. 1/2 ts Cayenne

    15. 12 Pistolettes*

    Instructions Jump to Ingredients ↑

    1. *Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. They recommended using Earth Grain. Saute onions, bell pepper, celery and shallots in butter until translucent. Add milk, velveeta, water, shrimp, crabmeat and seasonings. Cook on low just until heated through. In semi-deep fat, fry pistolettes until they are browned. While still hot, holding them in a pot holder, make a slit in the end and stuff with seafood mixture. Eat immediately. Source: TV show with Frank Davis, N.O. (wrv)

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