• Melt butter in a large Dutch oven or heavy-bottomed saucepan, then stir in the oil and flour until smooth.
• Cook on medium heat, stirring continuously, for 10-12 minutes until you achieve the desired color. Please don't walk away from the stove during this process because it burns quickly.
• Add the onion, green pepper, and celery and cook for 8- 10 minutes, stirring frequently.
• Then add garlic, thyme, and bay leaf, and continue stirring for about 2 minutes.
• Add the chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and cook for 5 minutes.
• Gradually pour in 1-2 cups of stock, bring to a boil, and simmer (adjust thickness with more stock as needed). Add the crawfish and simmer for 3-4 more minutes.
• Adjust the etouffee's thickness and flavor with more broth, hot sauce, or salt.
• Stir in the green onions and chopped parsley. Serve over hot cooked rice.

Homemade Crawfish Stock

• Add a teaspoon or two of butter or oil to a saucepan. Then, toss in the crawfish shells, onions, garlic, celery, and aromatics like bay leaf and thyme.
• Saute for 5-7 minutes, constantly stirring to prevent burning. Then add about 5 cups of water.
• Bring to a boil, lower heat, and simmer for 20 minutes. Remove from heat and strain with a sieve. Set stock aside.