In a large Dutch oven over medium heat, melt the butter. Whisk in the flour and stir constantly until the roux is the color of chocolate, around 10 to 12 minutes. Stir in the onions, celery and jalapeño pepper. Cook 3 minutes longer.
Stir in the water, tomatoes, salt and pepper. Cook 15 minutes. Add the crawfish, okra, bell peppers and parsley. Simmer 10 minutes, stirring frequently. Stir in the file powder. Ladle the rice into warm soup bowls. Top with the stew and serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/let-the-good-times-roll/