Melt 1/4cup butter in your pot on medium heat. Add the flour and stir constantly until the roux in the pan is of medium peanut-butter brown. No hurry, this is a flavor building, cher.

Stir in the onions, bell pepper, and the celery in the roux. Sauté until it is all soft, fragrant, and beginning to look glossy. Add garlic and allow it to bloom after 30 seconds.

Add tomato paste and half a cup of butter. Yes, it dissolves into the brew and gives it that distinctively Cajun richness. This is where dangerously good things begin to smell.

Add the seafood stock, Worcestershire, and hot sauce. Stir until smooth. Add Cajun seasoning, paprika, black pepper, and cayenne.

Simmer and allow to thicken. The sauce must be smooth and not thick--a light gravy.

Stuff the crawfish tails into the sauce. If you have any crawfish fat (violet doughy stuff in the package), add it--do not leave it out!

Bake 10-12 minutes to get all the stuff married.

Just before serving, add the green onions and some parsley. Switch off the heat and allow to rest for five minutes to allow the blooming of flavours.

Pour the étouffe on top of hot rice and see everyone scampering into the kitchen to dinner.