Cajun Stuffed Pistolettes
Yield
12 servingsPrep
20 minCook
5 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| 2 | cups |
onions
chopped |
|
| ½ | cup |
sweet red bell peppers
chopped |
*
|
| ¾ | cup |
celery
chopped |
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 3 | cups |
evaporated milk
|
|
| 1 | pound |
velveeta cheese
cubed |
|
| 1 | cup |
water
|
|
| 3 | pounds |
shrimp
cooked and ground |
|
| 1 | pound |
crab meat
white or claw |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 12 | each |
bread, dinner rolls
Pistolettes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 473 | ml |
onions
chopped |
|
| 118 | ml |
sweet red bell peppers
chopped |
*
|
| 177 | ml |
celery
chopped |
|
| 59 | ml |
scallions, spring or green onions
|
|
| 7.1E+2 | ml |
evaporated milk
|
|
| 453.6 | g |
velveeta cheese
cubed |
|
| 237 | ml |
water
|
|
| 1.4 | kg |
shrimp
cooked and ground |
|
| 453.6 | g |
crab meat
white or claw |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 12 | each |
bread, dinner rolls
Pistolettes |
*
|
Directions
*Pistolettes are small football-shaped crusty rolls that are the brown and serve kind.
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.
