1 stick butter
3 onions, chopped
3 celery, chopped
1 bell pepper, chopped
4 toes garlic, minced
2 tbsp. tomato paste
1/4 tsp. thyme
1/2 tsp. basil
1/4 tsp. ground cloves
1/4 tsp. chili powder
1 tbsp. lemon juice
1 lb. crawfish tails
1/2 c. crawfish stock
1/2 c. water
3/4 c. green onions, chopped
2 tbsp. minced parsley

Melt butter in large skillet or Dutch oven. Saute onions, celery, pepper and garlic over low heat until vegetables are soft. Add next 9 ingredients, mix well and simmer 15 minutes. Add salt, pepper and green onions. Cover and simmer 15 minutes. Stir in parsley. Serve over hot rice.