Use a saucepan with a tight fitting lid to "Etouffee".
Season crawfish tails with salt and pepper; set aside.
Melt butter, add chopped onion, and cook over medium heat until onions are tender. Stir in flour, blend well, and add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally.
When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes. Season again, to taste. Add green onion, parsley, cook 2 minutes longer.
Serve over steamed rice.Makes 4 Source: