Crawfish Etouffee

-= Instructions =- In a large, heavy saucepan, melt 4 Tbs of the butter over medium/high heat and whisk in the flour to combine well. Continue to cook, stirring constantly, until roux is a peanut buter color. Add onion, celery, bell pepper, garlic, bay leaves, dried mustard, onion powder, and thyme and cook until vegatables are soft; about 6 to 8 minutes. Add broth, tomatoes, salt, red, black, and white peppers,paprika, hot sauce, and Worcestershire sauce and bring to a boil. Reduce heat to a simmer, and cook uncovered for 20 minutes, stirring occasionally. Add crawfish tails, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add the remaining 2 Tbs butter and stir to combine well. Serve hot over cooked white rice.