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The roux will continue to brown somewhat after you add the Trinity, so you may want to add them when the roux is just a little lighter than you want.
Frozen crawfish tails will already be parboiled, so it is not necessary to cook them for a long period of time. If you are using leftovers from a crawfish boil, then the tails are completely cooked.
Etouffee refers more to a method of cooking. The crawfish are smothered in a rich gravy. So it should be no surprise that given the bounty of Louisiana, this recipe is also great with shrimp, chicken or even rabbit.
If you aren't lucky enough to have some fresh crawfish available, you can find frozen tails in a lot of better supermarkets or seafood markets. They generally come in 1 pound packages. I highly recommend that you use Louisiana crawfish, but read the labels-often times what you find is crawfish from China. To me, its the fat in the Louisiana crawfish that makes them sweet. The Chinese crawfish taste bitter to me and not sweet like the ones from the Bayou State. If you have to use Chinese or anything except Louisiana, rinse them well prior to use, let them drain, then pat them dry with paper towels. You can also buy Louisiana crawfish online at sites like Cajun Grocer or Tony's Seafood (no affiliation with either company). You can also get some great Louisiana Crawfish Tails with the ease of Amazon-ordering by clicking this link.
If you don't have crawfish stock, you can substitute chicken stock, either commercial or homemade or commercial seafood stock.