Some folks call 'em crayfish, crawdads, or mudbugs, but here in Louisiana they are simply CRAWFISH, whether they are basin crawfish, spillway crawfish, or pond crawfish.
We've been catching crawfish all our life, and love the Louisiana, Texas and Gulf Coast tradition of a long, leisurely crawfish boil in spring!
Crawfish are freshwater crustaceans. Louisiana has more than thirty different species of crawfish, but only two species are commercially important to the industry: the red swamp crawfish and the white river crawfish.
Crawfish are healthy food. They are an excellent source of high-quality protein, low in calories, fat and saturated fat, and a good source of vitamins.
Crawfish season varies from one year to the next, based on how cold (or mild) the weather was during the Gulf Coast winter. It also depends on the amount of rain, and the water levels in the swamps and bayous.
Generally, the crawfish season in Louisiana runs from mid-January through early-July for crawfish caught in the wild, with the peak months being March, April and May. Crawfish from farms are available over a longer period of the year.
October and November of 2017 featured warm weather in South Louisiana and Texas, with moderate rainfall in December. But freezing temperatures in late December and mid-January had a negative effect on crawfish availability and size in early 2018. Production later increased to normal levels.
The year 2023 turned out to be great for crawfish! Now we are looking forward to the 2024 crawfish season!
The biggest single days for crawfish boils are Super Bowl Sunday, Easter Sunday and Mother's Day. Actually any day is good for crawfish ... we've been known to have crawfish at Thanksgiving and Christmas!
If we don't have time to catch crawfish in the swamp, we shop at a local seafood market. And today we have the option of online ordering of live crawfish on the web.READ MORE
Boiling crawfish is a Cajun tradition, an event and social gathering not to be rushed, but to be enjoyed with family and friends. Let's begin the "process"!READ MORE
Is the crawfish related to the lobster? Do crawfish only crawl backwards? Answers to these questions and more are on our Crawfish Facts page.READ MORE
In Louisiana and the south, boiling and eating crawfish is a long standing family tradition. But we eat crawfish at places besides the home, whether it be in restaurants, family reunions, football games, or at company gatherings. And we celebrate the crawfish in another way: Festivals! These events encompass all the good things about life along the Gulf Coast: food, fun, music and merriment!READ MORE
Louisiana is known for its Cajun and Creole culture, and its legendary Cajun cooking and crawfish. Excellent Cajun cooking abounds in all parts of Louisiana, whether your tastes tend to seafood gumbo, Boudin, Andouille sausage, or maybe even fried alligator! Crawfish is a key ingredient in many Louisiana dishes such as etouffee, crawfish pie and gumbo.READ MORE
Commercial sales of crawfish in Louisiana date back to the late 1800s, and today's crawfish industry includes millions of pounds harvested from farms and natural waterways in the Bayou State. Small harvests of farmed crawfish for human consumption occur in states such as Texas, Arkansas, Mississippi, Alabama and the Carolinas. But Louisiana is by far the largest producer of crawfish in the United States.READ MORE
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