1 unbaked pie shell & top
1/2 stick butter
1 can cream of mushroom soup
1 lb. crawfish tails, peeled
2 c. vegetables, chopped
1 onion
1/2 green pepper
2 stalks celery
1 clove garlic
Tony's Creole Seasoning

Saute crawfish in butter for about 5 minutes. Remove tails, add vegetable mix and saute 10 minutes. Season crawfish and add to mixture along with the soup. Cook at least 20 minutes. If it is too thick, add water. Place in pie shell, cover with top shell. Bake at 300 degrees until brown.