• 6 tbsp butter
• 4 tbsp flour
• 2 cups chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 6 cloves garlic, minced
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 1/2 cups fish or shrimp stock (or vegetable stock)
• 1 cup peeled, seeded and diced tomatoes
• 1 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• Tabasco
• 2 tsp Worcestershire sauce
• 2 lbs crawfish tails, with the fat
• 1/2 lemon, juiced
• 1 cup chopped green onions
• 1/4 cup chopped parsley
• Cooked white rice, for serving

Directions:

• In large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
• Add onions, celery, bell pepper, garlic, bay leaves and thyme and cook until vegetables are soft, about 6 to 8 minutes
• Add stock, tomatoes, salt, red pepper, hot sauce (to taste) and Worcestershire sauce and bring to a boil
• Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally
• Add crawfish tails and fat, lemon juice, green onions and parsley and cook for 15 to 20 minutes, stirring occasionally
• Add remaining butter and stir to combine well
• Taste and adjust seasoning if necessary
• Serve over hot rice