2 lb. crawfish tails
1 c. onions, finely chopped
2 cloves garlic
1 c. celery
2 c. whole tomatoes, chopped
2 tbsp. Worcestershire sauce
Cooking oil, salt, and pepper
Cooked rice

Wilt onions in oil. Add everything else except crawfish.

Cook over low heat 1 to 1 1/2 hours. Add crawfish and simmer for about 20 minutes longer. Serve over cooked rice.