Crawfish Etouffee

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1 stick unsalted butter

2 tablespoons all-purpose flour

1 cup chopped yellow onions

1/2 cup chopped celery

1/2 cup chopped green bell peppers

1/4 cup chopped green onions

1 tablespoon minced garlic

2 bay leaves

1 teaspoon salt

1/4 teaspoon cayenne

2 tablespoons dry sherry

1 1/2 cups shrimp stock or water

1 pound crawfish tails

2 teaspoons fresh lemon juice

3 tablespoons chopped fresh parsley leaves, plus more for garnish

Cooked long grain white rice, accompaniment