2 lbs. crawfish tails
6 tbsp. oil
8 tbsp. flour
3 bunches green onions, chopped
2 c. chicken broth
1 tbsp. Polander's chopped garlic
6 celery stalks, chopped fine
8 qts. water
8 oz. white wine
4 tsp. salt
1 1/2 tbsp. gumbo file
1/4 tsp. powdered thyme
2 tsp. sage
1 tsp. white pepper
1/4 tsp. red pepper
6 (10 oz.) pkgs. frozen chopped spinach, thawed
3 tbsp. J.D.'s Vegetable Magic
3 tbsp. fresh parsley, chopped
2 (8 oz.) whipping cream

In large soup pot heat oil and gradually add flour. Stir continuously until a blonde roux forms. When blonde in color, add green onions, garlic and celery. Cook 3 to 5 minutes. Add chicken broth, water, wine, salt, gumbo file, thyme, sage, peppers and cook on medium heat for approximately 20 minutes. Add spinach, Vegetable Magic and parsley and cook 10 minutes. Add crawfish and cook 5 minutes. Add warm whipping cream (microwave whipping cream on high for 2 minutes) to soup. Stir. Cook 15 minutes. Remove from flame and let sit approximately 10 to 15 minutes before serving.