Combine ? cup butter and flour in small saucepan. Stir while cooking for 3 minutes over medium-high heat. Keep warm.

In a 4-quart saucepan, add ? cup butter, onion, bell pepper, celery, and green onion bottoms. Cook over medium heat for 8 minutes while stirring.

Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.

Add 1 quart water and bring to a boil for 5 minutes.

Add reserved roux, stirring well with wire whip. Reduce heat to medium and boil for 3 minutes.

Add crawfish, onion tops, and parsley. Turn heat to low until ready to serve.