2 pkgs. 3 inch prepared pie crust, baked (16 individual crusts)
1 lb. crawfish tails
1/2 c. butter
1 bunch green onions, chopped
1/2 c. parsley, chopped
3 tbsp. flour
1 pt. half & half
3 tbsp. cooking sherry (optional)
Salt and red pepper to taste

In a skillet, saute the crawfish in 1/4 cup butter for 10 minutes. In another skillet, saute green onions and parsley in the remaining butter and blend in flour. Gradually add cream, stirring constantly, to make a thick sauce. Add the crawfish, sherry, salt, and red pepper. Pour into baked crust. Bake at 350 degrees for 10 to 15 minutes. Makes 12 small pies.