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.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 12|
|Calories from Fat: 155 (60%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 160.8mg||49 %|
|Sodium 208.3mg||7 %|
|Potassium 446.4mg||12 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 6.4g|
|Protein 18.4g||26 %|
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Calories per serving: 259
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