Season crawfish tails with salt, pepper and red pepper and set aside.

Melt butter in pot.

Saute' celery, bell pepper and onions.

Add 1-1/2 cups water and crawfish and bring to a boil.

Turn heat down to simmer and cook for 30 minutes, stirring occasionally.

Dissolve starch in remaining 1/2 cup water and add to mixture stirring until fully incorporated.

Add green onions and parsley and simmer for 10 minutes.

Serve over cooked rice.