1 stick butter
1 bunch green onions, finely chopped
1/4 c. flour
1 can cream of mushroom soup
1 can cream of celery soup
12 oz. crawfish tails
1 tsp. La Hot Sauce
Salt & pepper to taste
1/2 c. finely chopped bell peppers & 1/2 c. finely chopped celery can be added with green onions
16 to 20 pastry shells, prepared according to directions

Melt butter over medium heat and cook chopped shallots 5 minutes. Thoroughly blend in flour, then add both soups. Cook another 5 minutes, then add crawfish tails, salt and pepper and hot sauce. Heat thoroughly, then fill pastry shells. Top with sprig of parsley for garnish and serve. Also good served over pasta.