--Paula St.Romain vcjk47b--- 1 pound Crawfish tails OR shrimp

1 can Cream of celery soup

1 can Cream of mushroom soup

1 bn Shallots -- chopped

1/2 Onion -- chopped

1 Stick butter or margarine

1 dash Cayanne pepper

Couple shakes parsley flakes 1 package Mini pie shells/tarts (8 in

A 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. (wrv)