Cajun Pistolettes 

½ cup (one stick) butter

1 cup onion, chopped

¼ cup green bell pepper, chopped

½ cup celery, chopped

2 TBSP green onions, chopped

3 cloves garlic, chopped or pressed

¾ cup evaporated milk

½ pound Velveeta, cubed

2 pounds cooked crawfish meat, shrimp, and/or crabmeat

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp cayenne pepper

20 pistolettes (football shaped brown ‘n’ serve rolls)

Vegetable oil for frying  

Sauté onions, bell pepper, celery, green onions, and garlic in butter over medium heat until translucent.

Add evaporated milk, Velveeta, seafood, and seasoning.  Cook on low until heated through.  Cover and keep warm.

Fill a deep frying pan with vegetable oil about halfway.  Heat oil.  Fry pistolettes until they are brown, turning if necessary.

While still hot, hold the fried pistolette in a potholder, make a slit in one end.  Stick a spoon inside and twirl it around to make some room inside the roll.

Using a spoon, stuff with seafood mixture.  Eat immediately.  

Thanks to Mike Dearing from Mississippi for this recipe!