Cajun Stuffed Pistolettes

• 1/2 lb butter
• 1 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/2 cup chopped celery
• 2 tablespoons chopped green onions
• 3 cloves chopped garlic
• 3/4 cup evaporated milk
• 1/2 lb cubed Velveeta cheese
• 2 2 lbs shrimp or 2 lbs crab
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 20 pistolettes rolls (palm-sized oval brown and serve rolls, You could also use regular B&S rolls for more petite servings)
• oil (for frying)

1. Saute vegetables in butter over medium heat until translucent.
2. Add milk, cheese, seafood and seasonings.
3. Cook until heated through and cheese is melted.
4. Keep warm.
5. Fill frying pan about halfway with oil and heat.
6. Fry rolls until golden brown all over.
7. While they're still hot, make a slit in one end.
8. Use a spoon to make a cavity in the roll and stuff the cavity with the seafood mixture.
9. Eat while hot.

butter, onion, bell pepper, celery, green onions, garlic, evaporated milk, velveeta cheese, shrimp, salt, pepper, garlic powder, cayenne, pistolettes rolls, oil

Taken from www.food.com/recipe/cajun-stuffed-pistolettes-64946 (may not work)