Cajun Stuffed Pistolettes

• 1/2 pound butter
• 2 cups onions chopped
• 1/2 cup sweet red bell peppers chopped
• 3/4 cup celery chopped
• 1/4 cup scallions, spring or green onions
• 3 cups evaporated milk
• 1 pound velveeta cheese cubed
• 1 cup water
• 3 pounds shrimp cooked and ground
• 1 pound crab meat white or claw
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 12 each bread, dinner rolls Pistolettes

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

butter, onions, sweet red bell peppers, celery, scallions, milk, velveeta cheese, water, shrimp, crab meat, salt, black pepper, garlic, cayenne pepper, bread

Taken from recipeland.com/recipe/v/cajun-stuffed-pistolettes-38379 (may not work)