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In a large skillet, saute the onion, celery and green pepper in oil until tender.
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Add garlic; saute 2 minutes longer.
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Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce.
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Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
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Add crawfish; cook 4-5 minutes longer. Serve with rice if desired.