Cajun Seafood And Cheese Stuffed Fried Pistolettes

1/2 lb butter
2 cups chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup chopped green onions, including the tops
3 cups evaporated milk
1 lb smooth melty cheese, cubed (mild Cheddar, American, or Velveeta works)
1 cup water
3 lbs cooked shrimp
1 lb cooked crabmeat
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp cayenne powder
12 pistolettes

In a large skillet over medium heat, melt the butter, add the onions, bell pepper, and celery; stir and cook until veggies soften.
Add the green onions, stir and cook 30 seconds longer.
Turn heat to low and slowly pour in the evaporated milk, whisking as you pour until the milk is incorporated fully.
Add the cubed cheese and stir until cheese melts.
Stir in the water, shrimp, crabmeat, and seasonings.
Simmer slowly until heated through; remove and set aside, keep warm.
Prepare fried pistolettes:  Fill a deep heavy skillet with enough oil so it comes up halfway on the pistolettes.  Heat oil to 350 to 360 degrees or until drop of water sizzles.  Lower the pistolettes in the hot oil, fry for 1 minute or until golden brown, flip, and brown the other side. Remove to cooling rack covered with paper towels.
To fill, make a cut in the end and open the pistolette up.  Carefully spoon the cheesy seafood mixture into the opened pistolette until full.
Serve warm.
Feeds 10 to 12 people a nice lunch.