Cajun Stuffed Pistolettes Recipe

• 1/2 lb Butter
• 2 c. Onions, minced
• 1/2 c. Bell Pepper, minced
• 3/4 c. Celery, minced
• 1/4 c. Green onions, minced
• 3 c. Evaporated lowfat milk
• 1 lb Velveeta cheese, cubed
• 1 c. Water
• 3 lb Shrimp, cook, grind
• 1 lb Crabmeat, white or possibly claw
• 1 tsp Salt
• 1 tsp Black pepper
• 1/2 tsp Granulated garlic
• 1/2 tsp Cayenne
• 12 x Pistolettes*

1. *Pistolettes are small football-shaped crusty rolls which are the brown and serve kind.
2. They recommended using Earth Grain.
3. Saute/fry onions, bell pepper, celery and shallots in butter till translucent/soft.
4. Add in lowfat milk, velveeta, water, shrimp, crabmeat and seasonings.
5. Cook on low just till heated through.
6. In semi-deep fat, fry pistolettes till they are browned.
7. While still warm, holding them in a pot holder, make a slit in the end and stuff with seafood mix.
8. Eat immediately.

butter, onions, bell pepper, celery, green onions, milk, velveeta cheese, water, shrimp, crabmeat, salt, black pepper, garlic, cayenne

Taken from cookeatshare.com/recipes/cajun-stuffed-pistolettes-97583 (may not work)