Crawfish in Glory

Chop up 2 onions and 4 stalks of celery

In a cast iron dutch oven on the stovetop, melt 1/2 stick of butter until sizzling.

Dump in the onions and celery, saute 3 minutes on high.

Sprinkle with Cajun spices or Creole seasonings (like Tony Chachere's), stir in and saute 3 more minutes.

Dump in 1 full cup frozen corn kernels. Continue with medium-high flame, stirring occasionally, for 5-6 minutes. onions should be turning translucent.

Dump in 12-oz frozen crawfish tails with fat, thawed in package.

Stir and continue cooking on med-high flame until heated through and through.

Add 1 can stewed tomatoes (any style or flavor).

Add 1 can of water, bring to boil, stirring occasionally, and

Add splash of Worcestershire and hot sauce, if desired.

Add 1 cup large macaroni, return to boil, cover and reduce flame to low-low.

Leave for 10 minutes, but no more than that.

Lift cover, stir thoroughly.

Add 1 can condensed cream of cheddar soup (do not add additional water or milk!), stir and allow liquid to evaporate as pot cools. Serve after 10 minutes.

Very good.