4 lbs. crawfish
1 bunch green onions
3 med. onions
2 cloves garlic
3/4 c. finely chopped parsley
1/2 c. butter
1 1/2 tsp. tomato paste
3 1/2 tsp. salt
Tabasco sauce to taste
Flour or cornstarch

Peel crawfish. Saute finely mixed onions, garlic and parsley in butter until soft. Do not brown. Add tomato paste, stir well and cook for a few minutes. Add crawfish and seasonings. Cook for about 20 minutes. Thicken slightly with flour or cornstarch. Serve over rice.