In a large skillet, melt the butter over medium heat then slowly stir in flour, salt & pepper to make a roux. Cook the roux for about 10 minutes until it has turned a golden color. Then add sweet onion, red & yellow peppers & green onion. Cover & simmer on low for about an hour, stirring occasionally.
Next stir in the vegetable brother & Herdez Roasted Pasilla Chile Mexican Cooking Sauce and cook until it reaches a creamy consistency. Mix in the crawfish tails & cilantro and cook for about 20 minutes ot until the crawfish tails are tender.
Serve with a scoop of yellow rice & sprinkle with chopped cilantro. Serve with a piece of crusty bread.