1/2 stick butter
1/2 c. chopped onions
1/2 c. chopped green onions
1/2 c. chopped celery
1/2 pint whipping cream
1 small can evaporated milk
1 1/2 tbsp. cornstarch (dissolved in about 1 tbsp. water)
garlic powder to taste
Tony's seasoning to taste
1 lb. crawfish tails
2 pie shells

Sauté all vegetables in butter until tender, about 10 minutes. Add whipping cream, evaporated milk, cornstarch, garlic powder, Tony's, and crawfish tails. Cook until thickened. Place in uncooked pie shell. Cover with second pie shell and bake at 350°F until golden brown, about 40 minutes.