2 to 3 lb. crawfish tails
1/2 stick butter
4 tbsp. olive oil
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke
Salt and pepper to taste
1/2 lemon, thinly sliced
2 cloves garlic, minced
1 tsp. parsley, minced
2 tbsp. lemon juice
1 tsp. paprika
1 tsp. oregano
1 tsp. cayenne pepper
1/2 tsp. Tabasco sauce

Wash crawfish well and put in dish. Combine all ingredients in a saucepan. Over a low heat, simmer for 10 minutes, then pour over crawfish. When cooked, mix well, coating the crawfish and refrigerate for 2 to 3 hours, turning several times. Place 3/4 cup of water in a steamer. Insert the steamer plate and place the insert dish therein, cover and turn on. When the bell rings the crawfish are ready. When serving, use bread to "sop" up the sauce that will develop. Serves 8.