2 med. onions, finely chopped
2 green peppers, finely chopped
Crawfish fat from heads
5 dashes Tabasco sauce
1 tsp. A-1 steak sauce
1/4 c. tomato sauce
1 3/4 tsp. salt
2 lbs. crayfish, peeled, deveined
2 lg. celery stalks
2 blocks butter or margarine
1/8 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 c. white vermouth
1/8 tsp. cayenne pepper
1/8 tsp. paprika
1 3/4 c. water

Chop onions, celery and green pepper very fine. Saute onions in butter and crayfish fat for 5 minutes. Add green peppers and celery. Saute until tender, but still crisp, about 10 minutes. Add all other ingredients. Another 10 minutes after mixture comes to a boil, or until crayfish have released their juices. Never stir crayfish, but shake them with cooking spoon. Serve over hot steaming rice. Serves 6. If crayfish have been pre-seasoned, withhold seasonings until you have tasted the seasonings and add according to individual tastes.