Mini Crawfish Pies

• 1 pound crawfish tails
• 1 can soup, cream of celery
• 1 can soup, cream of mushroom
• 1 bunch shallots chopped
• 1/2 each onions chopped
• 1 stick butter
• 1 dash cayenne pepper
• 1 x parsley flakes
• 1 package pie shell (9 inch) tarts, mini, 8 each

1. Melt butter in large skillet, add shallots and onion.
2. Add crawfish (or shrimp) and both soups.
3. Cook, stirring frequently.
4. Prepare shells according to package.
5. Fill the shells with mixture and bake until heated through or pie shells are done.
6. (Oven temp.
7. 350 degrees)
8. Note: can be made ahead and frozen.
9. Keep in freezer no longer than 2 weeks.

crawfish tails, soup, soup, shallots, onions, butter, cayenne pepper, parsley flakes, shell

Taken from recipeland.com/recipe/v/mini-crawfish-pies-37020 (may not work)