Easy Crawfish Pistolettes - cooking recipe

Ingredients

1 -2 lb frozen crawfish, tailmeat cleaned
1 1/2 lbs Velveeta cheese, cubed (usually only use 1/2 to 3/4 block)
1 lb ground spicy pork sausage (I use Jimmy Dean)
24 pistolette rolls (usually 2 bags)
cajun seasoning, to taste (I use Hebert's or Tony Chachere's)

Preparation

Clean crawfish. Leave in bowl of cold water until ready to use.
Brown sausage per package directions; drain.
Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.
Remove from heat. Using a spoon, poke an opening into each pistolette.
Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.
Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!