Make a blonde roux with 1/4 lb butter and arrowroot, cover and set aside. In a saucepan add 1/4 lb butter, onion, bell pepper and celery. Cook over medium heat while stirring for 10 minutes. Add paprika, peppers, garlic and chicken base. Cook 2 minutes and stir well.
Add stock and bring to a boil for 5 minutes. Add roux, stirring well with wire whip. Reduce heat to medium and boil for 2 minutes. Add crawfish, shrimp, onion tops and parsley Stir in last of butter. Turn heat to low until ready to serve.
Cajun Country -- New Iberia, Louisiana