Heat butter in a large skillet over medium heat.

Add diced onion, garlic, green pepper, and celery to the skillet.

Cook until the vegetables are soft, about 5 minutes.

Stir in cream of mushroom soup, cream of celery soup, and water.

Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt.

Stir in crawfish.

Bring the mixture to a simmer.

Stir in green onion and parsley.

Cook until the crawfish are done, about 5-7 minutes.

Serve over cooked rice.