Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter or margarine
   3      tablespoons   flour -- all-purpose
   1 1/2  cups          minced onions
     1/2  cup           chopped green onion
     1/2  cup           chopped celery
   2      cloves        garlic -- minced
   1      teaspoon      tomato paste
   2      cups          fish stock -- (see note)
   1      cup           chopped tomatoes
   2      cups          crayfish meat
     1/4  cup           chopped parsley
   1      teaspoon      salt
     1/2  teaspoon      black pepper
     1/2  teaspoon      cayenne pepper
   2      cups          hot cooked rice

Preparation:

1. Melt butter in large saucepan over low heat; remove from heat and stir in flour until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. 3. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes. 4. Add tomato paste to fish stock; stir into onion mixture. 5. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes. 6. Serve over hot rice. NOTE: Make fish stock from heads and tails of fish and/or crawfish.