Melt butter in large skillet, add shallots and onion. Add crawfish
(or shrimp) and both soups. Cook, stirring frequently.
Prepare shells according to package. Fill the shells with mixture
and bake until heated through or pie shells are done. (oven temp.
350*) Note: can be made ahead and frozen. Keep in freezer no longer
than 2 weeks.
BTW, this recipe freezes well.
The Saint, Postin' Paula's Cajun recipes