A tomato-based variation of the classic, offering a slightly acidic and sweet profile common in New Orleans.
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In a heavy-bottomed Dutch oven, melt the butter over medium heat and whisk in the flour to create a roux.
Stir the roux constantly for about 10-12 minutes until it reaches the color of peanut butter.
Add the diced onion, bell pepper, and celery (the Trinity) to the roux and sauté until the vegetables are soft and translucent.
Stir in the minced garlic and tomato sauce, cooking for 3 minutes to allow the tomato to caramelize slightly and lose its raw edge.
Slowly whisk in the seafood stock and Worcestershire sauce, ensuring there are no lumps, and bring the mixture to a gentle simmer.
Season with Creole seasoning and let the sauce thicken for about 15 minutes over low heat.
Fold in the crawfish tails and their fat, cooking for only 5-7 minutes until the tails are heated through and tender.
Garnish with sliced green onions and serve immediately over a mound of steamed white rice.
