2 10-oz. cans cream of celery soup

1 bell pepper, diced

1 onion, chopped

1 T. Worcestershire sauce

1 T. hot pepper sauce

1 bay leaf

1/8 t. pepper

1 lb. Louisiana crawfish tailmeat

Cooked, buttered grits

Combine first 7 ingredients in a Dutch oven. Stir well. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 20 minutes. Add crawfish and cook 5-7 minutes, stirring occasionally. Remove bay leaf. Serve over hot buttered grits. Serves 8.