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Features for "Crawfish Stuffed Pistolettes"
Served as appetizer. Non-vegetarian dish. Speciality: Reduced Carbs.
Ingredients for "Crawfish Stuffed Pistolettes" (Click here for measurement conversion) 1/2 cup Butter
1 cup finely chopped Onions
1/2 cup finely chopped Bell Peppers
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
1 Quart Vegetable Oil
12 uncooked Brown and Serve Rolls
Method for "Crawfish Stuffed Pistolettes"
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.
Comments
Preparation time: 15 minutes
Cooking time: 55 minutes
Serves: 6
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