We Love Crawfish!
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 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.
We enjoyed the 2022 crawfish season! The supply was plentiful!
Super Bowl Seafood Gumbo
In February it is time for another Super Bowl. One tradition we have annually on that day is enjoying a family gathering, hoping we win a square on the football board, and dining on seafood gumbo. First the ingredients ... we begin with Louisiana crawfish tails, hand-peeled at a boil and frozen until now. And then Tony Chachere's Gulf Shrimp ... PRODUCT of USA! We carefully shop for and purchase native shrimp, and refuse to buy imported shrimp.
We also include Gumbo Crabs from Farmers Seafood Market in Shreveport. And of course to build texture and seasoning we add okra, and "The Trinity", seen here already cut up ... onions, peppers and celery. Often we use Savoie's Old Fashioned Dark Roux as a starter.
Sometimes we also add Andouille sausage, usually from Manda's in Baton Rouge.
The Super Bowl gumbo ingredients ... and result!
Crawfish in the News
Enjoy Our Website ... And Enjoy Eating Crawfish!
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!
We love crawfish!
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"!
How to boil »
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.
Ordering tips »
Facts & FAQs
Is the crawfish related to the lobster? Do crawfish only crawl backwards? Answers to these questions and more are on our Crawfish Facts page.
Facts & FAQ »
Excellent Cajun cooking abounds in Louisiana. Crawfish is a key ingredient in many Louisiana dishes such as etouffee, crawfish pie and gumbo.
See some recipes »