Start the rue, with 1 cup of oil and add flour, continuously stirring.
Once you reach a peanut butter consistency with the rue, add chopped onions, bell peppers, celery, green onions, and parsley flakes. Sweat out veggies until soft; have boiling water on side in case you need to thin out the mixture.
Boil 4 cups of water. Once at a boil, stir in rice, reduce heat to low and cover for 15 minutes.
Throw in all sauces and seasoning: the Worcestershire sauce, soy, onion power, garlic powder, soup, tomato sauce and Tony’s seasoning. Stir for about 20 minutes (to taste).
Add crawfish and cook for final 5-7 minutes.
To serve, add white rice in a bowl and add ladle full of etouffee over rice.