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.