4 dozen boiled crawfish (remove meat)

BISQUE:

1 lg. onion, minced
4 green onions, chopped
1 tbsp. vegetable oil
1 tbsp. butter
2 tbsp. flour
1 (10 1/2 oz.) can tomatoes
1 (6 oz.) can tomato paste
12 whole allspice
1 clove garlic
2 bay leaves
6 whole cloves
1 tbsp. minced celery leaves
1 tbsp. minced parsley
1 tsp. thyme
Salt and pepper
2 qt. water

Saute onion and green onions in oil; add butter. Stir in flour to make a roux. Stir in tomatoes and paste; simmer 5 minutes. Add crawfish meat and remaining ingredients. Simmer for 1 hour. (Bisque should be consistency of thick cream.) Yield: 4 to 6 servings.