Mardi Gras Cajun Pistolettes

INGREDIENTS:         
12-18 Par-baked Pistolette rolls
2 tbsp. Butter
1 cup Onion
½ cup Bell Pepper
½ cup Celery
½ cup Evaporated milk
8 oz. Cheese
1 lb. pre-cooked seafood
½ lb. Andouille sausage
Tony’s seasoning
Frying oil
 
 STEPS:
 Dice the onion, bell pepper and celery. Sautee in butter until cooked.
 
Melt the cheese and evaporated milk into the vegetables on low heat. Once the cheese has melted, add the precooked seafood and diced sausage. After cooking for a few minutes, season to taste.
 
Set the cheese mixture aside to cool and get out the pistolette rolls. Make a small slice in the end of each roll (just big enough to fit a small spoon in). Insert the spoon into each roll and gently turn, making a “hollow” inside each pistolette. Be careful not to get carried away and poke a hole in the end of the roll! Stuff each roll full with the cooled cheese mixture.
 
Heat the oil to 370 degrees. Fry the stuffed pistolettes for 2-3 minutes each or until the outside is nice and brown and the inside is hot and melted.
 
Enjoy!

Dauphin Island Chamber of Commerce
P.O. Box 5
Dauphin Island, Alabama
www.Dauphinislandcoc.com

Upcoming events on Dauphin Island:

• January 12th - Krewe De La Dauphine Mardi Gras Parade at 2 pm
• January 19th - Island Mystics Mardi Gras Parade at 2pm
• March 22nd - 24th Dauphin Island Gumbo Festival

For more information: www.Dauphinislandcoc.com
 
About the Guest:
Gene Fox is the retired President of the Dauphin Island Chamber of Commerce, the official Dauphin Island Ambassador of Gumbo and involved in all things tasty around the Island. He will be handing out free gumbo along the parade route at both parades.