1 cup butter
2 cups chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
1 Tbsp. minced garlic
1/4 cup chopped green onion
1 1/2 Tbsps. tomato paste
3 cups crawfish or chicken stock
2 Tbsps. cornstarch
1 tsp. paprika
1 tsp. cayenne pepper
3/4 tsp. pepper
Salt to taste
1/4 tsp. basil
1 tsp. Worcestershire sauce
4 Tbsps. finely chopped parsley
3 lbs. cooked, peeled crawfish
4-5 cups cooked rice

Melt butter in skillet; add onion, celery, bell pepper, garlic and green onion. Saute until tender. Add tomato paste and crawfish stock. Cover and simmer 15 minutes. Remove from heat and add cornstarch that has been dissolved in cold water. Add paprika, cayenne, pepper, salt, basil, Worcestershire and parsley. Simmer until ready to serve. Add crawfish tails and simmer until heated through. Serve on a bed of hot, fluffy rice. Serves 6-8.