**Ingredients**

  * 1/2 cup butter, cubed
  * 1/2 cup plus 2 tablespoons all-purpose flour
  * 1-1/4 cups chopped celery
  * 1 cup chopped green pepper
  * 1/2 cup chopped green onions
  * 1 can (14-1/2 ounces) chicken broth
  * 1 cup water
  * 1/4 cup minced fresh parsley
  * 1 tablespoon tomato paste
  * 1 bay leaf
  * 1/2 teaspoon salt
  * 1/4 teaspoon pepper
  * 1/4 teaspoon cayenne pepper
  * 2 pounds frozen cooked crawfish tail meat, thawed
  * Hot cooked rice

**Directions**

  * In a large heavy skillet, melt butter; stir in flour. 
  * Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. 
  * Add the celery, pepper and onions; stir until coated. 
  * Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. 
  * Bring to a boil.

  * Reduce heat; cover and simmer for 30 minutes, stirring occasionally. 
  * Discard bay leaf. 
  * Add crawfish and heat through. 
  * Serve with rice.