Crawfish Pie


1 stick butter
3 cloves garlic, chopped
1 large onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
2 tsp. cornstarch
1 10-3/4 oz. can cream of mushroom soup
1 12-oz. can evaporated milk
2 lb. Louisiana crawfish tails
2 tbsp. tomato sauce
2 pie shells


Melt butter in saucepan. Saute garlic, onion, celery, and bell pepper until wilted.

Dilute cornstarch in a little water. Add to mixture. Add soup and milk. Cook 15 minutes.

Add crawfish and tomato sauce. Cook 10 minutes.

Pour mixture into pie shell. Cover with top pie crust and make slits in top for steam to escape.

Bake at 350 degrees F for 30 minutes or until crust is browned.