Warm biscuits served under a rich, buttery crawfish tail gravy with Cajun seasoning.
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In a heavy-bottomed cast iron skillet or Dutch oven, melt 1/2 cup of butter over medium-low heat and whisk in the flour to begin a blond roux.
Stir the roux constantly for about 10-12 minutes until it reaches the color of peanut butter, ensuring it does not burn.
Add the onion, bell pepper, and celery (the 'Holy Trinity') to the roux and sauté until softened, approximately 8 minutes.
Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant, then slowly whisk in the seafood stock to prevent lumps.
Bring the sauce to a gentle simmer and add the remaining 1/2 cup of butter and Worcestershire sauce, whisking until the sauce is glossy and emulsified.
Fold in the crawfish tails and any accumulated fat; simmer very gently for 5-7 minutes until the tails are heated through but not rubbery.
Taste and adjust seasoning, then stir in the sliced green onions just before removing from the heat.
Split the warm buttermilk biscuits in half and ladle the rich crawfish etouffee generously over the tops, serving immediately.
