Microwave first 4 ingredients in a 13x9-inch microwave-safe dish on HIGH 6 to 8 minutes or until tender.
Stir in crawfish; microwave at HIGH 6 minutes.
Stir in flour and next 8 ingredients.
Microwave, uncovered, on HIGH 15 minutes, stirring twice.
Microwave, covered, on MEDIUM (50 % power) 15 minutes, stirring twice.
Serve over hot cooked rice; garnish, if desired.
You may substitute 4 cups chopped, cooked chicken for crawfish tails if you desire.
To prepare on Stove Top: Saute onion, bell pepper, and celery in hot oil in a large saucepan. Stir in crawfish and next 9 ingredients; bring to a boil. Reduce heat; simmer, stirring occasionally, 30 minutes.