Cajun stuffed pistolettes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| ½ | pounds | Butter |
| 2 | cups | Onions; chopped |
| ½ | cup | Bell Pepper; chopped |
| ¾ | cup | Celery; chopped |
| ¼ | cup | Green onions; chopped |
| 3 | cups | Evaporated milk |
| 1 | pounds | Velveeta cheese; cubed |
| 1 | cup | Water |
| 3 | pounds | Shrimp; cook; grind |
| 1 | pounds | Crabmeat; white or claw |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Granulated garlic |
| ½ | teaspoon | Cayenne |
| 12 | Pistolettes* | |
Directions
*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)