Most of the ingredients in this dish are done in quantities to taste... So use as much as you want of each... First, make the roux with 1/2 cup of butter and 1/3 cup of flour. Stir constantly over medium heat until light brown and remove from heat.
In another pan add 1/2 cup of butter, onion, bell pepper, celery (also known in cajun land and the holy trinity), and green onions and cook approx. 8 min or so. Add paprika, pepper, garlic and chicken bouillon. Cook for about 2 min. stirring frequently. Add 1 qt of chicken broth and bring to a boil for 5 min.
Add reserved roux, stirring well with a wire whip. Reduce heat to medium and continue to boil for another 3 min. Add crawfish and tops of green onions and parsley. Stir in last 1/2 cup of butter. Turn heat on low and simmer until ready to serve.