1 lb. crawfish tails
1 carton crawfish fat (optional)
1 stick butter
1 med. onion, chopped
1 rib celery, chopped
3 shallots, chopped
Worcestershire sauce
Dash of Tabasco sauce
Salt & pepper to taste
White port wine

Saute onions, celery and shallots in butter until soft. Add crawfish fat and tails and seasonings. Cook about 20 minutes, add wine and let set until ready to serve. Serve hot. May be frozen.