In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color. Don’t leave the stove during this process, you don't want burnt roux! Remove from stove and let it cool.
Return the saucepan back on the stove. Add the garlic and green pepper and cook for 8- 10 minutes while stirring frequently.
Then add crawfish, creole seasoning, and red pepper and let it cook for 5 minutes.
Add the stock, bring to a boil and let it simmer for about 45 – 50 minutes.
Stir in filé powder, chopped parsley, and chopped celery leaves.
Adjust flavor with salt and black pepper.
Recipe Notes
Walmart occasionally has frozen crawfish tails. Kroger sometimes has frozen alligator too! My next batch I'm adding alligator to it! You can add Andouille sausage, shrimp, crab meat, or chicken to this and it still tastes great.