Main Ingredients:

1 med. to large onion 3 stalks of celery 6 to 8 toes [cloves] of garlic 1 can of cream of mushroom soup 1 can light or regular evaporated milk 1 pound of crawfish tails 5 tablespoons of cornstarch pie crust for 2-crust pie

Cooking Preparation of the Recipe:

Preheat oven to 350°. Sauté onions, celery and garlic in butter or olive oil. Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil again then add corn starch. Lower heat and cook for another 10 minutes or until thick. Grease pie shell w/butter and place pie shell in bottom of pan then add thickened mixture. Put on top shell and bake at 350° for 20 minutes.

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