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Cajun Stuffed Pistolettes

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CAJUN STUFFED PISTOLETTES
 Categories: Sandwiches, Seafood, Wrv
      Yield: 1 Servings
 
           -Waldine Van Geffen VGHC42A
    1/2 lb Butter
      2 c  Onions; chopped
    1/2 c  Bell Pepper; chopped
    3/4 c  Celery; chopped
    1/4 c  Green onions; chopped
      3 c  Evaporated milk
      1 lb Velveeta cheese; cubed
      1 c  Water
      3 lb Shrimp; cook; grind
      1 lb Crabmeat; white or claw
      1 ts Salt
      1 ts Black pepper
    1/2 ts Granulated garlic
    1/2 ts Cayenne
     12    Pistolettes*
 
  *Pistolettes are small football-shaped crusty rolls that are the
  brown and serve kind. They recommended using Earth Grain. Saute
  onions, bell pepper, celery and shallots in butter until translucent.
  Add milk, velveeta, water, shrimp, crabmeat and seasonings. Cook on
  low just until heated through. In semi-deep fat, fry pistolettes
  until they are browned. While still hot, holding them in a pot
  holder, make a slit in the end and stuff with seafood mixture. Eat
  immediately. Source: TV show with Frank Davis, N.O. (wrv)
 
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