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Cook in black iron pot only. Saute onions and celery in oil until tender. Season tails with salt, pepper and red pepper and add to veggies. Cook for 20 minutes on low to med heat. Mix water and cornstarch and add to crawfish. Cook until thickened. Add green onions and parsley. Remove from heat. Add 1/2 mixture to piecrust and cover with 2nd piecrust. Repeat for 2nd pie. Bake at 350 degrees until crust is browned.
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