Heat oil in a large skillet over medium-high heat. Add onion, celery, bell pepper and garlic. Cook 8 to 10 minutes or until tender, stirring frequently. Stir in tomato paste and cook 1 minute.
Combine cornstarch and stock in a small bowl, stirring until smooth. Add to vegetables in skillet and bring to a boil, stirring constantly. Add crawfish, green onions, parsley, TABASCO® Sauce and salt. Cook 5 minutes or until crawfish are tender, stirring frequently. Serve over rice.
Makes 4 servings.