1 lb. shrimp (without heads) or crawfish
1 chopped onion
1 clove minced garlic
1 can cream of mushroom soup
1 sm. bell pepper, chopped
1 stalk celery, chopped
1 c. cooked rice
1/2 - 1 stick butter
1 deep dish pie crust

Saute all vegetables and seasonings in butter. Add shrimp, add rice and soup, mix until blended. Pour into crust and top with second crust. Bake one hour in 350 degree oven.