(Tinka)
¼ cup minced green onion
2 cloves garlic, finely minced
½ cup bell pepper, finely minced
2 ribs celery, finely minced
½ cup butter
1 can cream of celery soup
3 Tbsp. tomato sauce
1 lb. coarsely crawfish tails, cut in half
¼ cup minced parsley
½ cup seasoned bread crumbs
1 tsp. salt, dash of red pepper, dash of black pepper
1 egg, beaten
1 cup milk
2 packs individual pie crusts

Saute onions, garlic, bell peppers, celery, in butter until limp.  Add soup, tomato sauce, crawfish, and parsley and cook slowly for 10 minutes.  Then turn off heat.  Add bread crumbs, salt, pepper, egg and milk and mix well.  Put into pie shells.  Bake at 350 for 35 to 40 minutes. 

Makes 16 to 18 pies.

Put ¼ cup filling in each Bama pie shell.