sure. kinda made my own from previous versions, and caveat - i'm in CO and fresh crawfish are sparce, best i could do was 1 lb cooked, frozen - but it was fine.
dice your trinity - small onion, 2 stalks celery, 1/2 bp
sautée over medium in butter (4T) and olive oil (1-2T) until tender
add 3-4 minced garlic cloves, sautée a bit longer
add 3-4 T flour, cook to a light brown roux
add 1 T tomato paste, cook about 2 minutes
at this point i added about 2 t cayenne and several shakes of crushed red pepper - we like things pretty spicy so do what you like here 😊
add 1/2 can petite diced tomatoes and about 2 c chicken broth/bouillon
1-2 T of whatever cajun or creole spice you like, and some black pepper
(i didn't add any additional salt bc i use Better Than Bouillon, and the cajun seasoning has plenty of salt as well, but you can determine salt to your taste)
stir until everything is incorporated and smooth, adding more water as needed to get the consistency you want
let simmer about 10 minutes, stirring frequently, continuing to add water as needed
finally, add the cooked crawfish for about a minute, then turn heat off, cover and let sit 3-5 minutes.
serve over rice and garnish with green onion and/or parsley
enjoy!