1 stick butter
1 bunch shallots, finely chopped
1/4 c. flour
12 oz. crawfish tails
1 tbsp. sherry or white wine
1 can cream of mushroom soup
1 can cream of celery soup
1 tsp. hot sauce
Salt and pepper to taste
1 1/2 dozen miniature pastry shells, according to directions

Melt butter over medium heat in a saucepan. Cook chopped shallots for 3 or 4 minutes. Thoroughly blend in flour and add both soups. Cook on medium heat for another 5 minutes and add wine (or sherry), salt and pepper, crawfish tails and hot sauce.

Heat thoroughly, then fill pastry shells, garnish with a small sprig of parsley and serve. This can be served as an appetizer or as a meal.