| 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*) note: can be made ahead and frozen. |
| 8 | Keep in freezer no longer than 2 weeks. |
| 9 | This should hold everyone over for a while (vbg). |
| 10 | Use the other lb. of crawwwwwfish for this. |
| 11 | A store by us has those bags of "catnip" for $3.99lb. |
| 12 | Btw, this recipe freezes well. |
| 13 | The saint, postin" paula"s cajun recipes recipe by |
