Place a large skillet or Dutch oven over medium heat and add ¼ cup of butter. Let it melt and heat until it begins to bubble.

Add the chopped onion, celery, and green bell pepper to the skillet. Sauté the vegetables for about 5 minutes or until they become tender and fragrant.

Toss in the minced garlic and continue cooking for another minute, stirring constantly to avoid burning the garlic.

In a separate bowl, combine the remaining ¼ cup of butter and all-purpose flour to create a roux. Mix them until they blend well and form a smooth paste.

Gradually add the roux to the skillet, stirring continuously to ensure it incorporates with the vegetables.

Slowly pour in the chicken or seafood stock, while still stirring, to avoid clumps. Stir until the mixture thickens slightly.

Add the Cajun seasoning, Worcestershire sauce, paprika, tomato sauce, Creole mustard, hot sauce, and bay leaves. Stir well to combine all the flavors.

Reduce the heat to low and let the etouffee simmer for about 15 minutes, allowing the flavors to meld together.

Taste the sauce and adjust the salt and pepper according to your preference.

Add the crawfish tails to the skillet and stir gently to ensure they are evenly coated with the sauce. Cook for an additional 5 minutes or until the crawfish are heated through.

Remove the bay leaves and discard them.

Stir in the chopped parsley and green onions to add a fresh burst of flavor.

Serve the Cajun Ninja Crawfish Etouffee hot over steamed rice. Enjoy the spicy, flavorful goodness!