1 stick butter or margarine
1 bunch green onions, chopped
1/4 cup flour
1 can cream of mushroom soup
1 can cream of celery soup
12 oz. package Crawfish Tails
1 tsp. cooking sherry or white wine
Salt & pepper to taste
1 tsp. hot sauce
16-20 frozen pastry shells already baked

In large skillet, melt butter over medium heat and cook chopped green onions for five minutes. Blend in flour thoroughly, then add both soups. Cook another five minutes. Add Crawfish Tails, sherry or wine, salt and pepper and hot sauce. Heat thoroughly, then fill already baked pastry shells. Top with parsley flakes if desired and serve.