Preparation:
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. This should hold everyone over for a while (vbg). Use the other lb. of crawfish for this. A store by us has those bags of "catnip" for $3.99lb. BTW, this recipe freezes well.
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