2 lb. crayfish
2 cans cream of celery soup
1 lg. onion, chopped
1/3 c. green pepper, chopped
1/3 c. celery, chopped
1/4 c. green onions, chopped
2 cloves garlic, chopped
2 tbsp. parsley, chopped
2 tbsp. Worcestershire sauce
2 tbsp. kitchen bouquet
2 sticks butter
2 c. cooked rice

Saute vegetables in butter; add soup, Worcestershire sauce and kitchen bouquet. Cook for 20 minutes over LOW HEAT. Add crayfish and cook 30 minutes. Add rice, serve hot.