Melt butter in a large sauce pan that has a lid or a Dutch oven. Add chopped vegetables and garlic. Saute' over med-high heat 5 minutes or until tender. Add flour, cook stirring constantly, 1 minute or until smooth.
Add diced tomatoes, tomatoes with green chiles, tomato paste and water. Add bay leaf, basil, thyme, oregano, salt, black pepper and red pepper to pan.
Stir and turn to simmer.
Simmer 4 hours. Add crawfish and shrimp and cook 30 minutes, check shrimp. Check at 30 minutes. If shrimp are pink, it's ready. Cook longer, but keep an eye on it until shrimp are cooked. When cooked shrimp will form a 'C', if shrimp are a complete 'O' they're overcooked.
Cook quinoa according to package directions.
To serve, spoon 3/4 cup quinoa into a bowl, top with cup of jambalaya. Enjoy!