2 tbsp. butter
2 med. onions, chopped fine
2 bell peppers, chopped fine
4 ribs celery, chopped fine
1 clove garlic, minced
1 can tomato sauce
1 pkg. dry spaghetti mix
1 tsp. chili powder
1 tbsp. Worcestershire sauce
1 tbsp. Louisiana hot sauce
Salt, black and red pepper to taste
1 lb. crawfish tails

Heat butter in large skillet. Add onions, bell pepper, celery, and garlic. Saute the ingredients. Add tomato sauce, spaghetti mix, chili powder, Worcestershire, Louisiana hot sauce, and seasonings. Let simmer for 30 minutes. Add crawfish. Cover tightly and cook on low heat about 1 hour. Serve over rice. Serves 4.