Cajun Stuffed Pistolettes

Recipe Ingredients

1/2 lb	227g / 8oz	Butter
2 cups	125g / 4.4oz	Onions - chopped
1/2 cup	73g / 2.6oz	Bell pepper - chopped
3/4 cup	82g / 2.9oz	Celery - chopped
1/4 cup	15g / 0.5oz	Green onions - chopped
3 cups	711ml	Evaporated milk
1 lb	454g / 16oz	Velveeta cheese - cubed
1 cup	237ml	Water
3 lbs	1362g / 48oz	Shrimp; cook - grind
1 lb	454g / 16oz	Crabmeat - white or claw
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black pepper
1/2 teaspoon	2.5ml	Granulated garlic
1/2 teaspoon	2.5ml	Cayenne
12		Pistolettes*

Recipe Instructions

*Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. They recommended using Earth Grain.

Saute 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.

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