1 lb. crawfish or shrimp, cleaned and deveined
1/4 stick butter
1 bunch green onions (chopped)
1 can cream of mushroom soup
1 can cream of celery soup
2 packs of small pie shells

Sauté green onions in butter in a sauce pan. Add crawfish (or shrimp) and both soups. Slowly cook until smooth, adding about 1/4 to 1/2 cups of water until right consistency. Add salt, pepper and Cajun seasoning to taste. Prick pie shells with fork. Pre-cook about 10 minutes at 350°F. Fill pie shells and bake about 10 to 14 minutes more.