1 lb. peeled crawfish tails
1 bunch green onions
1/4 c. 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 pkg.

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 to 10 minutes at 325 degrees. Serves 16 to 20.