Cajun Pistolettes

• 1 stick butter
• 1 c. onion, chopped
• 1/4 c. green bell pepper, chopped
• 1/2 c. celery, chopped
• 2 Tbsp. green onions, chopped
• 3 cloves garlic, chopped or pressed
• 3/4 c. evaporated milk
• 1/2 lb. Velveeta, cubed
• 2 lb. cooked crawfish meat, shrimp and/or crabmeat
• 1/2 tsp. salt
• 1/2 tsp. fresh black pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 20 pistolettes (football-shaped Brown 'N Serve rolls)
• vegetable oil or shortening (for frying)

1. Saut onions, bell pepper, celery, green onions and garlic in butter over medium heat until translucent. Add evaporated milk, Velveeta, water, seafood and seasoning. Cook on low until just heated through. Cover and keep warm. Fill a deep frying pan with vegetable oil about halfway. Heat oil. Fry pistolettes until they are browned, turning if necessary. While still hot, holding fried pistolette in a potholder, make a slit in one end. Stick a spoon inside and twirl it around to make some room inside the roll. Using a spoon, stuff with seafood mixture. Eat immediately.

butter, onion, green bell pepper, celery, green onions, garlic, milk, crawfish meat, salt, fresh black pepper, garlic powder, cayenne pepper, pistolettes, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24080 (may not work)