1 lb. peeled Crawfish Tails
1 bunch green onions
1/4 cup flour
1 can cream of mushroom soup
1 can cream of celery soup
1 stick butter
2 Tbsp. cooking sherry
Salt & pepper (or Tony's or Nature's Seasoning)
16 to 20 pastry shells, prepare as directed on package

Melt butter over medium heat. Chop green onion finely and saute for 5 minutes. Add flour and blend until bubbly. Add both soups, continue to cook for 5 minutes. Add Crawfish Tails with juice, cooking sherry, salt and pepper to taste. Simmer until warm. Fill pastry shells; heat in oven 5-10 minutes at 325 F.

Serves 16-20