Thanks for your version of Crawfish Etouffee. It's a little different, but not much, from mine. I'm originally from Kinder, but have lived in Colfax (just north of Alexandria, LA, to you not from LA) for many years now.
I've never gone to the Nursery Festival in Forest Hill. [Info from Fleurdeslis..."s blog] Rather than dealing with the crowd and trying to get what I might buy from the festival site to my vehicle, I go to Forest Hill before or after the festival, shopping at the nurseries--especially Doug Young's.
And to "crt," check the frozen seafood dept. at your grocery. You may find frozen crawfish tails there. They are available in most of the U.S. now. I buy these for most of the etouffees I make--so much easier than boiling and peeling the mudbugs from scratch. However, our crawfish boils usually mean some left over--then it's peel and freeze the leftovers for etouffees, chowders, bisque, and casseroles.