Heat skillet on medium heat. Add butter and melt. Whisk in flour and stir consistently until roux turns golden brown.

Add onions and sauté 3-4 minutes. Add the celery and bell peppers. Saute another 2-3 minutes stirring occasionally. Add garlic plus ⅓ of the spice mix and sauté another 30 seconds.

Slowly stir in heated seafood stock. Add in the fresh thyme and bay leaves. Follow with hot sauce, fish sauce, Worcestershire sauce, and another ⅓ of seasoning. Mix all together and continue with simmer until liquid thickens (15-20 minutes).

Fold in the crawfish tails add a bit more of the seasoning stir and simmer 5-7 minutes.

Finally mix in the green onions and parsley. Allow to cook 1-2 minutes then serve with rice.