Crawfish Pistolettes

Ingredients

• 0.25 cups unsalted butter
• 1 cup finely chopped onions
• 0.5 cups chopped green bell pepper
• 0.25 cups chopped green onions
• 3 cloves garlic , minced
• 1 cup evaporated milk
• 1 package processed cheese , 8 ounce
• 0.5 teaspoons unsalted butter
• 2 packages cooked and peeled whole crawfish tails , 16 ounce
• 1 teaspoon Cajun seasoning
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons garlic powder
• 2 cups vegetable oil for frying
• 20 browns and serve pistolette rolls

Instructions

1. 1

   Melt 1/4 cup butter in a saucepan over medium heat. Stir in onions, bell pepper, green onions, and garlic; cook and stir until onions softened and translucent, about 5 minutes. Stir in evaporated milk; bring to a simmer. Stir in cheese until melted. Reduce heat to low; keep sauce warm.

2. 2

   Meanwhile, melt 1/2 teaspoon butter in a large skillet over medium heat. Add crawfish tails; season with Cajun seasoning, salt, pepper, and garlic powder. Cook and stir until tails are hot and beginning to curl, 3 to 5 minutes. Stir tails into cheese sauce; cook 5 minutes.

3. 3

   Heat oil in a large skillet to 350 degrees F (175 degrees C).

4. 4

   Add pistolette rolls to skillet; cook until golden brown on all sides. Transfer to a paper-towel-lined plate to cool. When cool enough to handle, cut a slit in one end of each roll, then create a pocket in the roll using the handle of a spoon. Stuff rolls with crawfish mixture; serve immediately.