Ingredients
- 47 b
- 1 stick butter
- 1 box
- 1/2 onion (chopped)
- 250 gr crawfish tails
- 1 gr cayanne pepper
- 1 package cream of celery soup
- 1 package cream of mushroom soup
- 1 package mini pie shells
- some shallots
Melt butter in large skillet, add shallots and onion. Add crawfish (or shrimp) and both soups. Cook, stirring frequently. Prepare shells according to package. Fill the shells with mixture and bake until heated through or pie shells are done. (oven temp. 350*) Note: can be made ahead and frozen. Keep in freezer no longer than 2 weeks. (wrv)
