Cajun stuffed pistolettes

Yield: 1 servings

Measure 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*

*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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