some of yall were talking today how good they are. i found this recipe.....I
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
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 55 mins
1 Heat butter in a large skillet.
2 Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
3 Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
4 Cook, stirring frequently, until cheese melts and texture is smooth.
5 Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
6 Heat oil in a large skillet.
7 Brown each pistolette on each side until just golden brown.
8 This is done quickly.
9 Cool pistolettes on paper towels.
10 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 To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes
Read more: http://www.food.com/recipe/crawfish-...#ixzz1Ime3nYQH
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
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 55 mins
1 Heat butter in a large skillet.
2 Saute onion, bell pepper, celery, green onion and garlin on med-high heat for about 5 minutes until softened and golden.
3 Pour in evaporated milk and bring to boil. Reduce heat to medium-low and add cheese.
4 Cook, stirring frequently, until cheese melts and texture is smooth.
5 Reduce heat to low and add ground crawfish. Cook 5 minutes and remove from heat to let cool,.
6 Heat oil in a large skillet.
7 Brown each pistolette on each side until just golden brown.
8 This is done quickly.
9 Cool pistolettes on paper towels.
10 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 To reheat and serve as appetizers place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes
Read more: http://www.food.com/recipe/crawfish-...#ixzz1Ime3nYQH
The Pistolette's at Credours in Deer Park are freaking outstanding!
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