Ingredients:
6 tbsp butter
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
1/4 cup parsley
1 1/2 tsp salt
1/4 tsp black pepper
Directions:
1. Melt butter, remove from heat, stir in flour until smooth.
2. Return to heat, cook until dark brown, stirring constantly (10 minutes).
3. Lower heat, stir in onions and celery. Cook until soft, stirring often (10-15 minutes).
4. Lower heat to simmer. Dissolve tomato poaste in 1/4 cup water, stir into roux.
5. Add remaining water, crawfish, and parsley, stir to blend.
6. Season to taste, cover and simmer 20 minutes.
7. Served with cooked, hot white rice.
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