Prepare the Roux: Heat butter in a medium-sized skillet over medium heat. Once melted, add flour and continuously stir to form a roux. Cook until the roux achieves a peanut butter color, typically 2-3 minutes.
Sauté Vegetables: Incorporate onions and bell peppers into the roux. Stir frequently and cook until the vegetables start to soften, about 1 minute.
Add Seasonings: Introduce garlic, thyme, salt, and pepper to the skillet. Continue stirring regularly for another minute.
Incorporate Liquids: Pour in the stock, tomatoes, Worcestershire sauce, and hot sauce. Bring the mixture to a boil.
Simmer: Lower the heat to maintain a low simmer. Leave the skillet uncovered and stir occasionally for 10 minutes.
Add Crawfish and Lemon Juice: Mix in the crawfish tails and lemon juice. Continue to cook for 10 minutes, stirring occasionally.
Finish with Green Onions: Stir in green onions. Taste the sauce and adjust the seasoning if needed.
Serve: Spoon the hot mixture over cooked rice and serve immediately.
Notes
Roux Consistency: Cook the roux until it's a deep golden brown to ensure a rich flavor base.
Simmer Slowly: Let the dish simmer gently after adding all ingredients to meld the flavors together.
Adjust Seasoning: Tailor the seasonings to your preference, adding more as needed.
Garnish: Don't skip the green onions; they add a fresh contrast to the rich stew.