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.