Crawfish Stuffed Pistolettes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin. Ingredients:
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 |
Directions:
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.
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