1/2 stick butter
1 medium diced onion (Vidalia)
1 diced bell pepper
2 celery stalks diced
1 bunch green onions minced
2 teaspoons minced garlic
1 Tbsp. Spoon black pepper
½ Tsp. Salt
1Tbsp. Crystal Hot Sauce
1Tbsp. Worchestire Sauce
1Tbsp. Kitchen Bouquet (for color)
3 Tbsp. corn starch
2 cans Campbell’s Cream of Mushroom Soup
4 slices of Velveeta cheese, ¼” thick
2 lb’s Louisiana crawfish tails, diced
32 Frozen Tart shells (sold 8 per pack)
To prepare shells, prick bottom and sides with fork every ½” or so. This keeps the shells from bubbling up. Bake at 375* F. until almost baked(about 10 to 15minutes). They will finish baking when you heat them later.
Put soup in a medium size pot and bring to a simmer, add Velveeta cheese and stir till cheese is melted. Add black pepper, salt, hot sauce, kitchen bouquet and Worchestire sauce to mixture and stir. Put 3 Tbsp. Spoon’s of corn starch in a cup and add just enough water to dissolve corn starch. Add this to mixture and stir to thicken. Let simmer for 5 to 10 minutes.
Saute’ onion, bell pepper, celery, green onion and garlic in butter until soft in a pan.
If using frozen crawfish tails then defrost tails and drain liquid from package, Chop crawfish tails into small pieces on a cutting board and add to sauted vegetables and heat on low fire for about 5 minutes. Add vegatables and crawfish to soup mixture and simmer for 5 to 10 minutes and then turn off fire. Let set a little while to cool off. Fill the tart shells and put in 350*F oven for 10 to 15 minutes and serve.
Note: If you want to serve at a later date, after filling pie shells, wrap individually in plastic wrap and freeze for future use.