1/2 lb butter
2 cup onions, chopped
1/2 cup bell pepper, chopped
3/4 cup celery, chopped
1/4 cup green onions, chopped
3 cup evaporated milk
1 lb velveeta cheese, cubed
1 cup water
3 lb shrimp, cook; grind
1 lb crabmeat, white or claw
1 tsp salt
1 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp cayenne
12 pistolettes*
Directions
*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. Source: TV show with Frank Davis, N.O. (wrv)
Servings: 1 servings
Cajun Stuffed Pistolettes Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
Written recipes as an idea can be tracked back into ancient history, certainly as far as ancient Egypt, and maybe even further. However, mostly, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius created some documents detailing recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. He also informs us how the chefs of Roman times made use of a good variety of herbs and spices, including some familiar names for example bay, rue and parsley. Continuing our culinary historical journey, we have a couple of cookery books which date from the 1300s - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that appears on menues today, but rather accounts of the types of meals prepared for the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new herbs and spices caused an eruption in books on cooking, some of which still exist in private cookery archives. Over the succeeding few centuries, the rich families of the West competed to lay on the most exotic meals, and consequentially chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down recipes of the day. When we get to the twentieth century, cooking publications were highly popular mostly due to better eduction, increased leisure time and disposable income. The TV revolution brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Cajun Stuffed Pistolettes recipe.
