| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Cajun |
Cajun, Seafood, Pies |
8 |
Servings |
INGREDIENTS
|
|
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) |
INSTRUCTIONS
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
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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