1 c. chopped onion
1 c. chopped bell pepper
1/2 tsp. Worcestershire sauce
1 c. chopped celery
8 tbsp. butter
2 lb. crawfish tails
1 tsp. salt
1 tsp. garlic powder
1 tsp. Season-All
1/2 tsp. Tabasco sauce
1/4 c. chopped green onion
1/4 c. chopped parsley

Saute vegetables, except green onion and parsley, in butter until soft. Add crawfish, salt, garlic powder, Season-All, Worcestershire, and Tabasco. Cook 15 minutes. Add green onion and parsley and continue cooking for 10 minutes. Serve over rice. Serves 8.