Cramer Family Stuffed Crawfish Bread Recipe

Ingredients

• 1/4 cup butter
• 1 onion, chopped
• 1/2 (12 fluid ounce) can evaporated milk, or as needed
• 2 pounds processed cheese food (such as Velveeta®), cubed
• 3/4 pound cooked and peeled whole crawfish tails
• 24 brown and serve pistolette rolls
• 2 quarts vegetable oil for frying

Directions

1. 
   Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling.
   
2. 
   Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
   
3. 
   Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve hot.
   

Footnotes

• Editor\’s Note
  

• Pistolette rolls are also known as French rolls in other parts of the country.
  

Nutritional Information

Amount Per Serving Calories:
317

Total Fat:
21.3g

Cholesterol:
54mg