Place flour on a rimmed baking sheet and Heat flour and bake at 350º for 30 minutes, stirring every 10 minutes. It should be light brown. This can be done days in advance.

Combine the salt, file powder, white pepper, black pepper, basil, thyme, onion powder and cayenne and separate into two small bowls. Set out all the remaining ingredients so they are ready to add. Rinse cooked crawfish tails well and pat dry.

Warm the chicken stock in the microwave.

In a large skillet melt ½ cup of butter, slowly add flour and ½ of the spice mixture and cook until dark brown, add tomato paste and stir until incorporated. Heat up the stock in the microwave. Slowly add warm stock to the mixture, stirring constantly until it has thickened. Salt to taste.

Add the the remaining ¼ cup butter to a separate skillet and cook the green peppers and onions until softened, about 5 minutes then add the garlic and the remaining spice mixture and cook an additional minute.

Add all of the sautéed vegetables and crawfish tails to the finished roux and cook for 1 minute. Garnish with green onion, parsley and lemon juice.