Crawfish étouffée

Crawfish étouffée:

2 12 ounce packs crawfish tails
4 TBS butter (for the roux) + 1 TBS to add at the end
4 TBS flour
1 onion
1 bell pepper
2-3 stalks celery
Garlic
1 can diced tomatoes
2 bay leaves
A few sprigs of thyme
Worcestershire sauce to taste
Hot sauce to taste
Red pepper flakes or hot peppers to taste
Salt, pepper, and Cajun seasoning to taste
4 cups chicken or seafood broth
Juice of half a lemon
Green onions to taste
Parsley to taste

Directions:
Add your 4 TBS butter to a pot and melt it. Add in your flour and stir constantly until peanut butter color - this may take a while - be patient. Add in your trinity, some salt and pepper and let it soften, then add in your bay leaves, thyme, and garlic. Cook for 1 minute, then add your hot peppers, w sauce, hot sauce, tomatoes, chicken broth, and remaining seasonings. Bring to a boil, then reduce to a simmer, uncovered for 30 minutes. Add in your remaining ingredients and simmer for 10 more minutes, or until crawfish are cooked through. Serve over rice.

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[IAmFoxEars]

wow this looks great
can you type out the ingredients??