Crawfish Pie


1-1/2 lb. peeled crawfish tails
1 cup chopped onions
1 cup chopped celery
2 cloves garlic, minced
½ lb. fresh mushrooms, sliced
6 tbsp. butter
1 10-3/4 oz. can cream of mushroom soup
1 13-oz. can evaporated milk
2 tsp. cornstarch
2 tbsp. minced green onions
2 tbsp. minced parsley
Salt and pepper to taste
2 pastries for two-crust pie


Sauté onion, celery, garlic, and mushrooms in butter until tender. Add soup, milk, and cornstarch that has been diluted in a little water. Cook about 10 minutes, stirring occasionally.

Add crawfish tails, green onions, and parsley. Cook until tender.

Pour filling over bottom crust. Cover with top crust. Cut slits in top.

Bake at 350 degrees for about 15 minutes. Reduce heat to 300 degrees and bake until golden brown, about 45 minutes.