Grand isle pistoletts
 

Ingrediants

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
2 medium purple onions
3 stalks celery
8 oz of your favorite cheese. ( i used smoked pepper jack)
4 lbs shrimp or 2 lbs shrimp and 2 lbs crab meat.
1 stick butter
24 pistolett rolls
Oil for frying
1 box round tooth picks
what ever cajun seasoning you like.

Dice all the vegetables (fine dice)
grate the cheese.
chop the shrimp (small pieces)
Sautee the veggies in the butter till almost done (season to taste ) and add the shrimp .
cook the mixture till shrimp are done.
If you are using crab meat add it when the shrimp are close to being done.
Put the mixture in a bowl and let it cool.
take a pistolett roll and cut off the small end about an inch down. (keep this as you will be putting it back on)
Use a knife to hollow out the pistolett and save all the bread that you remove. break up all the bread that you hollowed out and mix w/ the cooled veggie shrimp mix. add the cheese and mix well.
Stuff the mixture into each hollowed out pistolett and using a few tooth picks secure the end back on the stuffed roll.
(I find using your fingers to stuff the rolls works the best.)
Fry the pistolett in oil till the bread is browned and drain well on newspaper and paper towels.
i made 24 and still had enough of the mix to do a few more.
ENJOY!!! Bob

That sounds good! From what was said they were a hit.

About what temp do you fry the pistolett? I guess it would be about the same as when frying Hushpuppies.

I love pistoletts, but never tried to make them.

Have you ever tried freezing them to "save" them either before or after frying? The wife and I would only eat about 3-4 at a time.

Thanks for the recipe.....I got it saved.

I didn't have a thermometer w/ me so i just put a small piece of bread in the oil every few min. until it was hot enough. but i try to get oil to at least 350 before i fry anything.
Never tried freezing ? i think that the bread would get soggy when thawing. I bet you could make the mixture and freeze it in portions for 4 and thaw and stuff them pistoletts before frying. You could also just cut the recipe down to size?

I will post when I make them. Thanks for the recipe

Make sure your oil is hot hot and drain them really good. That bread will really soak up if it sits