6 tbsp. butter
2 tbsp. flour
1 1/4 c. chopped onion
2 green onions, chopped
1/2 c. chopped celery
1 tsp. tomato paste
1 c. water
1 lb. crawfish meat
1/4 c. chopped parsley
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. pepper sauce

Melt butter, remove from heat; stir in flour until smooth. Return to heat; cook until dark brown, stirring constantly about 10 minutes. Lower heat, stir in onions and celery. Cook until soft, stirring often (10 to 15 minutes).

Lower heat to simmer. Dissolve tomato paste in 1/4 cup water, stir into roux. Add remaining water, crawfish and parsley, stir to blend. Season to taste, cover and simmer 20 minutes. Serve with cooked hot rice.