Grand isle pistoletts

[eman]

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