Cajun Stuffed Pistolettes

Course : Seafoods
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 pound butter
2 cups onions -- chopped
1/2 cup bell pepper -- chopped
3/4 cup celery -- chopped
1/4 cup green onions -- chopped
3 cups evaporated milk
1 pound Velveeta cheese -- cubed
1 cup water
3 pounds shrimp; cook -- grind
1 pound crabmeat -- white or claw
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon cayenne
12 medium pistolettes*

Preparation / Directions:

*Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. They recommended using Earth Grain. 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. Source: TV show with Frank Davis, N.O.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes