Crawfish Pistolettes - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons garlic, minced
1/2 cup onion, chopped
1/2 cup bell pepper, finely chopped
2 tablespoons flour
1 teaspoon seasoning salt (or Tony Chachere's Creole Seasoning)
1 lb frozen crawfish tail, thawed
2 teaspoons Worcestershire sauce
1/2 cup parmesan cheese, grated
2 cups evaporated milk
8 pistolette rolls

Preparation

Melt butter in a large saucepan over low heat.
Add the garlic, onion and bell pepper and saute until soft.
Add the flour, seasoned salt and crawfish tails, cover and cook on low for 10-15 minutes until well heated.
Mix in the worcestershire sauce, evaporated milk and parmesan cheese and stir.
Remove this mixture from the heat and let thicken, stirring occasionally.
While this is thickening, hollow out the pistolette rolls.
Once hollow, fill the rolls with the crawfish mixture.
Bake at 325 degrees for 10-15 minutes (until the rolls are lightly browned and crusty).