• 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 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 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 2 cups of stock, bring to a boil and let it simmer .Add the crawfish, simmer for 3-4 more minutes.
  
• Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
  
• Stir in, green onions, and chopped parsley.
  
• Serve over hot cooked rice.
  

Crawfish Etoufee

• Add  a teaspoon or 2 of butter or oil to a sauce pan or skillet  . Then throw in Crawfish  shells, the remaining scraps of onion, garlic , celery  together with  aromatics like bay leaf and thyme. .
•  Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 5 cups of water to it 
• Bring to a boil, lower heat and let it simmer for 20 minutes

  Remove from heat and strain using a sieve. Set stock aside