Darwell's Crawfish Etouffee

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1 bunch celery, medium diced

1 stick (8 tablespoons) unsalted butter

1/2 large onion, medium-diced

2 bell peppers, medium-diced

2 tablespoons Creole seasoning, such as Tony Chachere

1 tablespoon seafood boil seasoning, such as Old Bay

1 tablespoon minced garlic

1/2 cup all-purpose flour

4 cups crawfish stock

1 cup heavy cream

2 pounds freshly picked steamed crawfish tail meat

Steamed rice and/or French bread, for serving

1 tablespoon freshly chopped parsley leaves