1 stick butter
1 onion, chopped
1/4 c. bell pepper, chopped
1 can cream of mushroom soup
1 can onion soup
1 (10 oz.) can Dawn's Steak Sauce
1 beef bouillon cube
1 c. hot water
1 lb. crawfish tails
Tony Chachere's Seasoning to taste
Salt to taste
1 1/2 c. rice, uncooked

Saute onion and bell pepper in butter. Add soups and steak sauce and stir. Melt bouillon cube in hot water and add crawfish to mixture. Add seasonings. Cook mixture for a few minutes, then add rice. Pour into greased 2 quart casserole dish. Cover. Bake for 30 minutes at 350 degrees; stir and bake an additional 30 minutes.