2 lbs. peeled crawfish tails
1 1/2 sticks butter
1 can cream of mushroom soup
1 onion, chopped
1 bunch green onions, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
2 cloves garlic, minced
1/2 can evaporated milk
1 tsp. cornstarch
1/2 bunch parsley, chopped
Salt, black pepper and red pepper to taste
1 (9 inch) pie shell and one shell for the top

Saute bell peppers, onion and celery in butter until tender; add garlic. Then add soup, milk and cornstarch dissolved in a little water. Add crawfish tails, green onions, parsley and seasonings. Simmer about 10 minutes. If too thin, thicken with a little more cornstarch. Cool.

Pour into pie shell and place top crust on pie. Moisten and seal edges. Cut three slices in the top crust. Bake 10 minutes at 450 degrees and then lower to 350 degrees for another 30 minutes or until crust is brown. Serves 6.