Preheat the oven to 350°F.

Add the sausage meat to a large skillet and cook through. Remove from the skillet and set aside.

Add the butter to the same skillet and heat up.

Add the onion, bell pepper and celery and cook until translucent.

Add the garlic and cook again another 2 minutes, until fragrant.

Peel all the crawfish and add the tails to the skillet along with the cooked sausage meat.

Add the Velveeta cheese, green onions, Creole seasoning and evaporated milk. Stir until all melted.

Add the grated cheddar cheese and stir until totally melted.

Take a pistolette roll and cut a hole in the top, keep that top cut out part to keep as a plug. Dig out the excess bread inside.

Spoon the crawfish mixture inside the hole of the pistolette and plug it closed with the reserved bread piece.

Repeat with the remaining pistolette bread and crawfish mixture.

Brush melted butter all over the stuffed pistolette buns and bake in the oven for 20 minutes.

Remove from the oven and allow to cool for 5 minutes before serving.