Name: Crawfish Pies
Ingredients: 18-24 mini pie shells (uncooked); 1 large onion, diced; 1/4 cup green onion, chopped; 4 cloves garlic, minced; 1/2 large bell pepper, diced; 1 rib celery, diced; 1 can cream of celery soup; 1lb crawfish tails, quartered; 1/2 cup bread crumbs, fresh; 1 tsp salt; 1/2 tsp cayenne pepper or to taste; 1/2 tsp black pepper; 2t sp parsley; 3/4 cup milk; 15 ounce can tomato sauce

Crawfish Pies

Ingredients

18-24 mini pie shells (uncooked)
1 large onion, diced
1/4 cup green onion, chopped
4 cloves garlic, minced
1/2 large bell pepper, diced
1 rib celery, diced
1 can cream of celery soup
1lb crawfish tails, quartered
1/2 cup bread crumbs, fresh
1 tsp salt
1/2 tsp cayenne pepper or to taste
1/2 tsp black pepper
2t sp parsley
3/4 cup milk
15 ounces can tomato sauce

Instructions

Saute vegetables in small amount of oil til soft. Add all remaining ingredients and simmer 15-20 minutes. Fill pie shells on cookie sheet and bake @ 350 for 40 minutes. Note: Make however many pies as you want to eat now and freeze remaining filling to be used later.