Melt butter in a medium-size saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and lightly golden, 8 to 10 minutes. Add the celery and bell peppers and cook, stirring occasionally, until soft, about 5 minutes. Cook until the butter separates, then sprinkle with the flour and stir to blend until the mixture thickens slightly. Add the water and reduce the heat to low. Stir to blend.
Season the crawfish with the salt and TABASCO® Sauce and add to the pot. Add the green onions and parsley and cook for about 10 minutes. Remove from the heat and serve over the rice.
Makes 4 servings.
Recipe from "Eula Mae's Cajun Kitchen Cookbook"