Ingredients:

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

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.