Melt butter. Add flour and brown lightly. Add onions, bell pepper, celery and garlic. Stir and cook until vegetables wilt. About 7 minutes. Add water, Worcestershire sauce and Beazell?s Cajun Seasoning; bring to boil, reduce heat and simmer 30 minutes. Stir occasionally to prevent sticking. Add crawfish and cook for 20 minutes still on low. Add green onions and remove from heat and let stand for 10 minutes. Serve over cooked rice.