crawfish pistolettes

Ingredients

• Servings: 20
• 1/4 cup butter
• 1 cup finely chopped onions
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped green onions
• 3 cloves garlic, minced
• 1 cup evaporated milk
• 1 (8 ounce) package processed cheese, cubed
• 1/2 teaspoon butter
• 2 (16 ounce) packages cooked and peeled whole crawfish tails
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon seasoning
• 2 cups vegetable oil for frying
• 20 brown and serve pistolette rolls

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• melt 1/4 cup of butter in a saucepan over medium heat. stir in the chopped onion, bell pepper, green onions, and garlic. cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in the evaporated milk and bring to a simmer. stir in the processed cheese until melted. reduce the heat to low, and keep the sauce warm.
• meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. add the crawfish tails and season with salt, pepper, garlic powder, and seasoning. cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. stir the crawfish tails into the cheese sauce, and cook for 5 minutes.
• heat oil in a large skillet to 350 degrees f (175 degrees c).
• cook the pistolette rolls in the hot oil until golden brown on all sides. remove to a paper towel lined plate to cool. once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. stuff the rolls with the crawfish mixture and serve immediately.