1 c. butter
1 c. finely chopped white onion
1/2 c. finely chopped celery
1 c. finely chopped shallots (green onions)
1 tsp. minced garlic
2 tbsp. flour
1 c. whole tomatoes
2 c. fish stock
2 tsp. salt
1 tsp. black pepper
Dash cayenne
1 tbsp. Worcestershire sauce
1 1/2 c. crayfish tails

In a large saucepan melt butter and saute onion, celery and shallots until tender. Add garlic and cook 1 minute more. Stir in flour and stir constantly until golden brown. Add tomatoes and brown. Blend in stock and simmer 10 minutes. Add salt, pepper, cayenne, Worcestershire sauce and crayfish. Cook slowly 15 to 20 minutes, stirring occasionally. Serve with hot fluffy rice. Serves 3-4.