1 lg. minced onion
1/4 c. chopped green onion
1/2 c. bell pepper
2 ribs chopped celery
1/2 c. butter
1 can cream of celery soup
4 tbsp. tomato sauce
1 lb. crawfish tails
1/2 c. chopped parsley
1/2 c. seasoned bread crumbs
1 tsp. salt
1/2 tsp. red pepper
1 egg, beaten into 1 c. milk
2 lg. pie shells or 12 sm. pie shells

Saute in butter the first 4 ingredients until limp. Add soup, tomato sauce, crawfish tails and parsley. Cook slowly for 10 minutes. Turn off heat and add bread crumbs, salt, pepper, blended egg and milk and mix well. Pour into 2 large shells or 12 small pie shells.

Bake on lower shelf of oven for 30-40 minutes at 325-350 degrees.