Louisiana Crawfish 101: Boils, Seasonings & More
In Louisiana, crawfish are more than a delicacy. From well-seasoned boils to velvety spoonfuls of étouffée, crawfish are a way of life.
To understand the significance of crawfish in Louisiana, one only has to take a drive on the Friday before Easter with their windows down. Propane tanks can be heard sizzling under huge pots of boiling water filled with seasonings and crawfish as hungry devotees give it a stir.
Louisianans mark crawfish season on their calendars. The delicacy is the centerpiece of springtime birthday parties, graduation celebrations and family gatherings. It's also a culinary highlight for visitors.
Louisiana's Crawfish History
The history of crawfish intersects with Louisiana’s agriculture and religion, both integral parts of the state’s identity. According to Chef Patrick Mould, owner of Louisiana Culinary Enterprises and a Cajun cuisine ambassador, crawfish were first harvested from the waters of the Atchafalaya Basin. Later, they became a farmed commodity when farmers turned their flooded rice fields into crawfish ponds to meet demand.
The crustacean is the gastronomic anchor of the Lenten season, during which Catholics abstain from meat on Fridays. However, it has only been the past few decades that backyard boils have grown exponentially in popularity, says Mould. In the 1980s, technological advances changed menus and parties forever because live crawfish could then be shipped safely around the country, subsequently generating a groundswell of popularity. Imitation is said to be the sincerest form of flattery, but as Chef Mould says, “If you want to suck some crawfish heads and peel some crawfish tails, the only place to do it is in Louisiana.”
Zatarain's & Pardoning Emile the Crawfish
On March 7, 2017, more crawfish history was made when Lieutenant Governor Billy Nungesser proclaimed Emile the crawfish safe from boiling at Zatarain's first crawfish pardoning event in New Orleans. Named after the Louisiana company's founder Emile Zatarain, Emile the crawfish was released in Bayou Segnette State Park to enjoy a life free from worry.
One delicious way to enjoy crawfish? In étouffée.
Find dozens of crawfish festivals across the state.
When is Crawfish Season in Louisiana?
Crawfish season generally peaks in April but can start as early as November, lasting through the following June. To experience a crawfish boil is to experience everything that makes Louisiana a traveler’s delight: the authenticity of the culture, the joie de vivre of the locals and the most delicious food to be found without crossing an ocean. Learn tricks to eating crawfish from the locals.
Where To Eat Crawfish in Louisiana
Have a hankering for crawfish but can’t locate a backyard boil? Restaurants across the state serve up this same experience. Boiled crawfish is offered by the pound (though three pounds is considered a good starting serving size) with the customary sides of corn on the cob, potatoes, sausage or mushrooms — all of which are boiled with the crawfish to soak up the flavor.
If you prefer your crawfish served with a side of music, check out the many Louisiana crawfish festivals throughout the state — including the largest in Breaux Bridge, the Crawfish Capital of the World.
To get the full bayou-to-table experience, try your hand at crawfishing at Crawfish Haven/Mrs. Rose's Bed & Breakfast — an accomodation near Lafayette that offers crawfish excursions, cajun cooking classes and cajun dinner specials prepared by owner Barry Toups, an award-winning chef.
You can find crawfish just about anywhere in the state, but a good start is the Bayou Country Crawfish Trail — which features dozens of stops serving up crawfish dishes from po'boys and gumbos to boiled and live crawfish.
Crawfish Boil Seasoning
Wondering what goes into a crawfish boil? It's easy to find delectable recipes from Louisiana natives — most of which encourage the use of lemons, mushrooms, onions, potatoes, sausage and corn. But what exactly goes into crawfish boil seasoning?
Since you'll need several pounds of seasoning, we recommend buying the staple in bulk. Look for crab or crawfish boil seasoning with cayenne and crushed red pepper for a kick; paprika for depth and warmth; garlic and onion for sweet pungency; and aromatic herbs like oregano, thyme, bay leaves and dill.
Authentic Crawfish Recipes
These crawfish recipes are warm, comforting and delicious.
- Crawfish Étouffée Recipe
- Crawfish and Shrimp Gumbo Recipe
- Crawfish Bread Recipe
- Crawfish Pie Recipe
- Creamy Crawfish Pasta Recipe
Find more ways to enjoy crawfish around Louisiana or make your own authentic crawfish dishes at home, like creamy crawfish mac 'n' cheese.
