• In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth.
• Cook on medium heat, stirring continuously, for about 10-12 minutes until you have achieved the desired color. Don’t walk away from the stove during this process. It might burn.
• Add the onion, green pepper, and celery and cook for 8- 10 minutes –stirring frequently.
• Then add garlic, thyme, and bay leaf – continue stirring for about 2 minutes.
• Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes.
• Gradually pour in about 1 -2 cups of stock bring to a boil, and let it simmer.(adjust thickness with more stock as needed). Add the crawfish, simmer for 3-4 more minutes.
• Adjust thickness soup and flavor with more crawfish broth or water, hot sauce, and salt.
• Stir in the green onions and chopped parsley.
• Serve over hot cooked rice.

Crawfish Stock

• Add a teaspoon or two of butter or oil to a saucepan or skillet. Then throw in the crawfish shells, the remaining scraps of onion, garlic, and celery together with aromatics like bay leaf and thyme.
• Saute for about 5-7 minutes, constantly stirring to prevent it from burning. Add about 5 cups of water.
• Bring to a boil, lower heat, and let it simmer for 20 minutes.
• Remove from heat and strain using a sieve. Set stock aside.
  
  Recipe courtesy of African (Immaculate) Bites
  https://www.africanbites.com/crawfish-etouffee/