2 c. rice
2 tbsp. salt
2 lb. shelled crayfish tails
1/2 c. chopped parsley
1 tsp. black pepper
3 tbsp. flour
2 c. boiling water
1/2 c. oil
1 c. chopped green onions
1 tsp. red pepper
1/2 c. tomato sauce

Wash rice in 2 quart pot; add water and 1 tablespoon salt. Bring to a boil; simmer over low heat for 40 minutes. Heat oil in 2 quart pot; combine all ingredients except flour. Bring to a boil and boil for 30 minutes. Dissolve flour with 1/2 cup water; add to crayfish to thicken gravy. Serve over rice. Yield: 8 servings.