Crawfish Stuffed Pistolettes - cooking recipe

Ingredients

1/2 cup butter
1 cup finely chopped onion
1/2 cup finely chopped bell pepper
1/2 cup finely chopped celery
1/2 chopped green onion
3 garlic cloves, minced
1 cup evaporated milk
1 (8 ounce) package processed cheese, cut into cubes
2 lbs boiled seasoned, peeled and ground crawfish tails (frozen ok!)
1 quart vegetable oil
12 uncooked brown and serve rolls

Preparation

Heat butter in a large skillet.
Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
Cook, stirring frequently, until cheese melts and texture is smooth.
Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
Heat oil in a large skillet.
Brown each pistolette on each side until just golden brown.
This is done quickly.
Cool pistolettes on paper towels.
When cooled, use a paring knife to make a slit on one end of pistolette to form pocket; then fill pocket with seafood stuffing.
To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.