Crawfish Stuffed Pistolettes

• 1/2 cup butter
• 1 cup finely chopped onion
• 1/2 cup finely chopped bell pepper
• 1/2 cup finely chopped celery
• 1/2 chopped green onion
• 3 garlic cloves, minced
• 1 cup evaporated milk
• 1 (8 ounce) package processed cheese, cut into cubes
• 2 lbs boiled seasoned, peeled and ground crawfish tails (frozen ok!)
• 1 quart vegetable oil
• 12 uncooked brown and serve rolls

1. Heat butter in a large skillet.
2. Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
3. Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
4. Cook, stirring frequently, until cheese melts and texture is smooth.
5. Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
6. Heat oil in a large skillet.
7. Brown each pistolette on each side until just golden brown.
8. This is done quickly.
9. Cool pistolettes on paper towels.
10. When cooled, use a paring knife to make a slit on one end of pistolette to form pocket; then fill pocket with seafood stuffing.
11. To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.

butter, onion, bell pepper, celery, green onion, garlic, milk, processed cheese, vegetable oil, brown

Taken from www.food.com/recipe/crawfish-stuffed-pistolettes-181789 (may not work)