St Romain vcjk47b—
1 lb Crawfish tails OR shrimp
1 cn Cream of celery soup
1 cn Cream of mushroom soup
1 bn Shallots — chopped
1/2 Onion — chopped
1 Stick butter or margarine
1 ds Cayanne pepper
Couple shakes parsley
Flakes
1 pk Mini pie shells/tarts (8 in
Box)
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. This
should hold everyone over for a while (vbg). Use the other lb. of
craWWWWWfish for this. A store by us has those bags of “catnip” for
$3.99lb. BTW, this recipe freezes well.
The Saint, Postin’ Paula’s Cajun recipes
Yields
8 Servings