Pat's Crawfish Etouffee

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1/4 pound butter

3 cups minced onions

1 tablespoon minced garlic

1 tablespoon fresh thyme leaves

1 tablespoon all-purpose flour

1 cup chicken broth

1 tablespoon Cajun seasoning

1 teaspoon paprika

1 teaspoon hot pepper sauce

1 pound crawfish tails, bag reserved

1 tablespoon water

1/4 cup chopped green onions

2 tablespoons chopped parsley leaves