Adam's Crawfish Etouffee

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INGREDIENTS:

2 sticks butter
3/4 cup diced onion
1/2 cup diced celery
1/3 cup diced bell pepper
1/3 cup diced onion bottoms
1/4 cup chopped parsley
3 Tablespoons chicken bouillon
1 Tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 quart water
1/8 cup flour
1/8 cup butter
3 pounds crawfish tails
2 Tablespoons parsley
2 Tablespoons green onion

TO PREPARE:

In an 8 quart sauce pot over medium heat, melt butter and add onion, bell pepper, celery, onion bottoms and parsley. Cook until tender. Add chicken bouillon, paprika, cayenne pepper, garlic powder and black pepper. Cook and stir two more minutes. Add water and bring to a boil for 10 minutes and
thicken with roux made from flour and butter. Add crawfish tails. Just before serving add parsley and green onion tops. Serve over rice.