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Cajun Stuffed Pistolettes
Categories: Cajun, Rolls,
Shrimp, Crabmeat, Seafood, Sandwiches, Stuffed
1/2 pound of
butter
2 cups of Onions, chopped
1/2 cup of Bell Pepper, chopped
3/4 cup of celery, chopped
1/4 cup of Green onions, chopped
3
cups of evaporated milk
1 pound of Velveeta cheese; cubed
1 cup
of Water
3 pounds of Shrimp, cook; grind
1 pound of Crabmeat;
white or claw
1 teaspoon of salt
1 teaspoon of Black pepper
1/2 teaspoon of Granulated garlic
1/2 teaspoon of Cayenne
12
Pistolettes* |
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Instructions: *Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. They recommended using Earth Grain. Sauté onions, bell pepper, celery and shallots in butter until translucent. Add milk, Velveeta, water, shrimp, crabmeat and seasonings. Cook on low just until heated through. In semi-deep fat, fry pistolettes until they are browned. While still hot, holding them in a pot holder, make a slit in the end and stuff with seafood mixture. Eat immediately.
Source: TV show with Frank Davis, N.O. (wrv) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
Basic-Recipes.com
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