Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as intense.
Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté, stirring constantly, 5 minutes.
Stir in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
Stir in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.
Stir in green onions and parsley; cook 3 minutes. Serve over rice.
This is how I make etouffee and it has yet to let me down - great recipe!