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In a heavy bottom dutch oven, cook the bacon pieces until crispy. Remove bacon from pan with slotted spoon to drain on papertowel. Saute the peppers, onions and garlic in the pan with the bacon fat until just starting to get tender. Remove from pan and set aside. Wipe down pan with papertowels. Using same dutch oven, melt butter and add flour to make a roux. Stir constantly over a medium-low heat until it takes on a dark beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.
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