Cajun Crawfish Pistolette Food

CRAWFISH PISTOLETTES

Steps:

• Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm.
• Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.

CAJUN STUFFED PISTOLETTES

Steps:

• Saute vegetables in butter over medium heat until translucent.
• Add milk, cheese, seafood and seasonings.
• Cook until heated through and cheese is melted.
• Keep warm.
• Fill frying pan about halfway with oil and heat.
• Fry rolls until golden brown all over.
• While they're still hot, make a slit in one end.
• Use a spoon to make a cavity in the roll and stuff the cavity with the seafood mixture.
• Eat while hot.

CRAWFISH STUFFED PISTOLETTES

Steps:

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