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.