Makes 15 or 17 individual pies. This recipe is from Kara Hebert, who got it from her aunt, Genny Hebert.
1 stick butter
1 medium onion, chopped
1 (10 ¾-ounce) can condensed cream of shrimp soup
1 tablespoon cornstarch
1 small can (5-ounce) evaporated milk
¼ cup chopped green onions
1 pound crawfish tails
Salt and cayenne pepper, to taste
15 to 17 (3-inch) frozen pie shells (I used Dutch Ann brand 8-per-box)
1. Preheat oven to 350 F.
2. In medium saucepan, over medium heat, melt margarine or butter and sauté onion until tender. Add soup. Stir often.
3. In small bowl, add cornstarch and slowly stir in evaporated milk until well blended. Stir milk mixture into onion and soup mixture in saucepan. Continue to cook until everything is blended.
4.. Add green onion, crawfish tails, salt and cayenne. Continue to cook 10 minutes. Fill pie shells and bake 25-30 minutes until golden brown.