In a oven proof skillet, heat 1 tablespoon of olive oil. Add the onions, celery, and bell peppers. Sauté for 3-4 minutes and then add in the garlic and creole seasoning. Stir and cook for 2-3 minutes. Add white wine and roux. Cook for 2 minutes more and then toss in the crawfish tails, peas, carrots and seafood stock. Cook for 5 minutes and then add the Worcestershire, hot sauce and salt. Taste for seasoning. Remove from heat.
Preheat oven to 475°
Whisk the cornmeal, flour, baking soda, baking powder, sugar, salt and chives in a bowl and place aside. Combine the buttermilk and melted butter in a medium size bowl and stir. Butter should form clumps from being added to the cold buttermilk. Add the buttermilk mixture to the dry ingredients and stir with a wooden spoon or spatula until everything is incorporated and the dough starts to pull away from the sides of the bowl. Using a greased large spoon or scoop, add a scoop of batter on top of the crawfish etoufee. Place all over. Brush some melted butter on top and bake for 12 to 14 minutes until the tops are golden brown.