The roux is made using rendered bacon fat instead of butter for a salty, smoky Southern finish.
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In a large heavy-bottomed skillet or Dutch oven, fry the diced bacon over medium heat until crisp and the fat is fully rendered.
Remove the crispy bacon bits with a slotted spoon and set aside, leaving exactly 1/2 cup of hot bacon drippings in the pan (add a little butter if you are short).
Whisk the flour into the hot bacon fat constantly for 15-20 minutes to create a roux; cook until it reaches the color of a copper penny or peanut butter.
Immediately stir in the onion, bell pepper, and celery (the 'holy trinity') to the roux to stop the cooking process, and sauté until the vegetables are soft.
Add the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant, then slowly whisk in the seafood stock and Worcestershire sauce.
Bring the mixture to a gentle simmer and cook for 10 minutes until the sauce thickens into a silky gravy.
Fold in the crawfish tails and the reserved crispy bacon, simmering for another 5 minutes until the crawfish are heated through.
Taste for salt, then serve immediately over mounds of warm white rice garnished with fresh green onions.
