Crawfish Etouffee

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1 stick (1/4 pound) butter

4 ounces all-purpose flour

2 cups chopped onions

1 cup chopped celery

1/2 cup chopped bell peppers

1 pound peeled crawfish tails

2 bay leaves

1 to 2 cups chicken stock

1 teaspoon salt

1/4 teaspoon cayenne pepper

2 tablespoons chopped parsley leaves

3 tablespoons chopped green onions

Cooked white rice, for serving