Crawfish Etouffee

1/4 c Butter or margarine
3 T Flour, all-purpose
1 1/2 c Minced onions
1/2 c Chopped green onion
1/2 c Chopped celery
2 Cloves garlic ,minced
1 t Tomato paste
2 c Fish stock (see note)
1 c Chopped tomatoes
2 c Crayfish meat
1/4 c Chopped parsley
1 t Salt
1/2 t Black pepper
1/2 t Cayenne pepper
2 c Hot cooked rice

1. Melt butter in large saucepan over low heat; remove from heat and stir
in flour until smooth.
2. Return to heat and cook, stirring, for 10 minutes, until roux is dark
brown.
3. Stir in chopped white and green onions, celery and garlic; cook about 10
minutes.
4. Add tomato paste to fish stock; stir into onion mixture.
5. Add tomatoes, crawfish, parsley and seasonings; cover and simmer 20
minutes.
6. Serve over hot rice.
This etoufee sounds hard, but it will not be long until you get the hang of it. NOTE: Make fish stock from heads and tails of fish and/or crawfish.