Sam Irwin, a Baton Rouge reporter/writer, has just released "Louisiana Crawfish; A Succulent History of the Cajun Crustacean (American Palate, Charleston SC 2014), a chatty history of production, popularizing, and cooking crawfish. I'm about 50 pages into it and it is fun in the breezy style one associates with such books. I'll be interested to see how much if his info comports with the stuff I have dug up over the years. he does have some decent research into news articles and such from the early 20th Century.
So far, of interest, he sides with the etouffee Creation Story of Aline Champagne and takes issue with the traditional account that crawfish were stigmatized as poor peoples' food. (Pat Huval supported that account in personal conversations with me over the years as did several other members of the Huval clan.)
Anyway, if you can't get crawfish what with this weather, as least you can read about them. He has it for sale on a website if you cannot find it in stores.