Crawfish Maque Chou

½ cup olive oil	1 cup dry white wine
1 cup chopped onion	1 cup water
1 cup chopped onions	1 teaspoon finely chopped garlic
¾ cup chopped bell peppers	Salt and cayenne pepper to taste
1 tablespoon dried parsley or 1 cup chopped fresh parsley	1 tablespoon steak sauce
4 cups corn cut and scraped off the cob or canned whole kernel corn, drained	2 pounds crawfish tails, peeled

Heat the olive oil in a large frying pan over a medium fire, then cook the onions, bell peppers, and parsley, stirring, until the onions are clear and the peppers are cooked. Add the corn and stir real well, then add the wine, water, and garlic. Stir in the salt, cayenne, and steak sauce, reduce the fire to low, cover, and cook until the corn is done, about 20 minutes. Add the crawfish and bring to a boil. Lower the fire and cook for 10 to 15 minutes.