Ingredients
-
1/2
-
1
-
1/2
-
1/2
-
1/2
-
3
-
1
-
1
-
2
-
1
-
12
-
-
-
-
Directions
Crawfish Stuffed Pistolettes, From the Courier Bayou Gourmet Cookbook Competition April 2006 Submitted by Thelma Babin , This recipe was awesome!! My kids and I have usually buy these twice a year at a flea market that comes to our area, and crave them in between those times No more!! We used 1 lb each of shrimp and crawfish and Tony’s seasoning Devine!, I’m from South Louisiana, so I have eaten alot of crawfish dishes and this recipe is on the top of my list to try again Also share with my family and friends
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Butter in a Large Skillet. |
|
2
Done
|
Saute Onion, Bell Pepper, Celery, Green Onion and Garlin on Med-High Heat For About 5 Minutes Until Softened and Golden. |
|
3
Done
|
Pour in Evaporated Milk and Bring to Boil. Reduce Heat to Medium-Low and Add Cheese. |
|
4
Done
|
Cook, Stirring Frequently, Until Cheese Melts and Texture Is Smooth. |
|
5
Done
|
Reduce Heat to Low and Add Ground Crawfish. Cook 5 Minutes and Remove from Heat to Let Cool,. |
|
6
Done
|
Heat Oil in a Large Skillet. |
|
7
Done
|
Brown Each Pistolette on Each Side Until Just Golden Brown. |
|
8
Done
|
This Is Done Quickly. |
|
9
Done
|
Cool Pistolettes on Paper Towels. |
|
10
Done
|
When Cooled, Use a Paring Knife to Make a Slit on One End of Pistolette to Form Pocket; Then Fill Pocket With Seafood Stuffing. |
|
11
Done
|
to Reheat and Serve as Appetizers Place Pistolettes in a Sheet Pan and Heat in Oven at 200f For 20 Minutes. |
