Mix Creole seasoning, basil and thyme in small bowl. Have vegetables chopped and set aside before starting roux. Make roux by heating oil over med-high heat and adding flour. Stir constantly until roux is a nut-brown color. (Do not allow roux to burn. If roux burns, start over and make new roux. A burnt roux will add bitter taste to the entire dish.)
Immediately add onions, celery, peppers, garlic, butter and 1/2 of seasoning mixture. Stir constantly and cook for about 10 to 15 minutes.In a 4 cup glass measuring cup or bowl, microwave stock and white wine to boil. Let sit for 5 minutesAdd stock/wine mixture to roux/vegetable mixture. Simmer for 15 minutes.Add crawfish tails, worcestershire sauce, balance of seasoning, green onions and cook slowly for 30 minutes.If texture needs thickening, in small bowl mix corn starch with cold water then add to etouffee to reach desired consistency.