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.
