Easy Crawfish Pistolettes

Total Time: 22 mins Cook Time: 22 mins

Ingredients

• Servings: 12
• 1 -2 lb frozen crawfish, tailmeat cleaned
• 1 1/2 lbs velveeta cheese, cubed (usually only use 1/2 to 3/4 block)
• 1 lb ground spicy lamb sausage (i use jimmy dean)
• 24 pistolette rolls (usually 2 bags)
• cajun seasoning, to taste (i use hebert's or tony chachere's)

Recipe

• 1 clean crawfish. leave in bowl of cold water until ready to use.
• 2 brown sausage per package directions; drain.
• 3 add velveeta and crawfish to sausage. cook on medium heat, until velveeta is melted, stirring often.
• 4 remove from heat. using a spoon, poke an opening into each pistolette.
• 5 spoon 1 1/2 tbsp crawfish mixture into each roll. place on lightly greased baking sheet. brush with butter, if desired.
• 6 bake per package directions (usually 12 minutes). cool 5-10 minutes (best served warm!), and enjoy!