2 lbs. peeled crawfish tails
1 c. chopped onion
1 c. chopped celery
2 cloves garlic, minced
1 stick butter
1 can cream of mushroom soup
1 lg. can evaporated milk
1 tsp. cornstarch
2 tbsp. minced green onions
2 tbsp. minced parsley
Salt & pepper to taste
1 unbaked pie crust & top

Saute onions, celery and garlic in butter until thoroughly cooked. Add soup, milk and cornstarch that has been diluted in a little water. Cook about 10 minutes, stirring occasionally. Add crawfish tails, green onions and parsley and cook until tender. Pour filling over bottom crust. Cover with top crust and cut slits in top. Bake at 350 degrees for about 15 minutes. Reduce heat to 300 degrees and bake until golden brown.