Easy Crawfish Pistolettes

• 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 pork sausage (I use Jimmy Dean)
• 24 pistolette rolls (usually 2 bags)
• cajun seasoning, to taste (I use Hebert's or Tony Chachere's)

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!

frozen crawfish, velveeta cheese, ground spicy pork sausage, pistolette rolls, cajun seasoning

Taken from www.food.com/recipe/easy-crawfish-pistolettes-159827 (may not work)