Cajun Crawfish Or Shrimp Pistolettes Recipe

Directions:

1. First prepare the pistolettes rolls; cut a hole into one end of the roll and take out the inside.
2. In medium saucepan over medium heat melt the butter and sauté the onions, bell pepper, celery and garlic until onions have wilted.
3. Add the seasonings along with the cans of cream of mushroom
4. Add the Velveeta cheese and stir until completely melted.
5. Add the crawfish/shrimp to the mixture.
6. Note - you could chop the crawfish/shrimp into smaller pieces as in a dip. Bring to a boil then simmer about 10 minutes.
7. Do not forget to stir to prevent scorching.
8. You could choose to add more or less cheese to achieve your desired pudding consistency. NOTE: IF THE MIXTURE IS TOO THICK YOU CAN ADD A LITTLE EVAPORATED MILK, TO THIN IT OUT SOME BUT YOU DONT WANT IT TOO THIN
9. Add the parsley last (right before you place the filling in the roll)
10. While warm, not hot, fill the pocket of the bun with the filling
11. Stuffed Pistolettes may now be baked at 375 degrees F until golden brown about 20 minutes.
12. If deep frying, drop into heated cooking oil until browned. Make sure there is enough oil to cover the pistolettes. Drain fried pistolettes on paper towels; serve hot.
13. If baking the rolls spread butter on the top before putting in the oven
14. ANOTHER ALTERNATIVE TO STUFF IN THE PISTOLETTE'S
15. BROWN GROUND CHUCK
16. SAUTEE BELL PEPPER, GREEN ONIONS, ONIONS, CELERY
17. MIX WITH CREAM OF MUSHROOM SOUP AND
18. VELVETTA CHEESE
19. SEASONINGS
20. MIX ALL THIS TOGETHER AND FILL IN THE PISTOLETTE'S