Begin by heating a large pot or dutch oven over medium heat. If you have not already done so, dice up your vegetables and bacon.
Add diced bacon and butter and let the butter melt as the bacon crisps up.
When the bacon is crispy, do your best to scrape the bits of bacon off of the bottom of the pot.
Now add the onions, celery, and green pepper to the melted butter and bacon. Cook for 2 - 3 minutes.
Next, add minced garlic.
Continue cooking until the onions are translucent and soft. The garlic should also become fragrant.
Now, add the Creole seasoning and let that cook for about a minute. It will smell so good!
Then sprinkle the flour over the vegetable/Creole seasoning mixture and stir it until it thickens almost into a paste.
Continue stirring while this cooks so the flour doesn't burn to the bottom of the pot - it should take about one minute.
Now gradually add the stock to this mixture. I start with about a third of the stock, then let it start to simmer a little before adding the remainder of it.
Bring this to a gentle boil/simmer.
Next, add tomatoes, parsley, thyme, kosher salt, and Worcestershire sauce.
Return to a simmer, then stir in cream.
Simmer uncovered over low heat for 10 minutes, stirring occasionally.
Finally, add the crawfish tails. Mix to combine then return the étouffée to a simmer and remove from heat. The crawfish tails are already cooked so they will get rubbery if cooked too long.
Serve immediately with green onion rice (or plain white rice) and a sprinkle of green onions on top.