Crawfish Etouffee

6 Tbsp. butter or oil
2 Tbsp. flour
1 1/4 cups chopped onion
2 green onions, chopped
1/2 cup chopped celery
1 tsp. tomato paste
1 cup water
1 lb. Crawfish meat
1/4 cup chopped parsley
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Tabasco


Melt butter, remove from heat, stir in flour until smooth. Return to heat, cook until dark brown, making a roux. Takes about 10 minutes and stir constantly. Lower heat, stir in onions and celery and cook until soft. 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 over cooked, hot rice. Serves 4.