Crawfish Season

It’s that time of year again, Louisiana! It’s spring in the southeast, and suddenly every Cajun worth their (seasoned) salt is on the hunt for those delicious mudbugs. Crawfish season starts in late winter and continues on through early summer, peaking from March to June.

Now, where to snag these tasty critters?

Well, you can find ’em just about anywhere, from mom-and-pop seafood shacks to fancy restaurants and even roadside stands. Or maybe you just, “know a guy.” However you get your hands on ’em, you know you’ll enjoy ’em!

Now let’s talk boils!

These gatherings with friends and family, tossing crawfish in a big ol’ pot with spices, corn and potatoes, are far more than just a meal. They’re a storied tradition with roots generations deep.

Before we get too poetic, we should talk about crawfish prices. It’s a hot topic lately, so let’s just say, depending on how often you want to indulge, you may have to tap into savings. But hey, who can put a price on the taste of Louisiana magic, right?

So, grab a cold one, get those fingers messy and let the good times roll! (And don’t forget the sausage!)

Pairings

You know potatoes and corn will be in that pot, no question! But what else can ya serve at your boil to ‘wow’ your guests? We’ve got you covered — from stuffed jalapenos to dipping sauces — we’re here to make sure your table is full … and so are your friends and family!

Get the Recipes:

Recipe: Cheesy Crawfish Boudin Hand Pies

It’s the day after the boil and low and behold! You’ve got leftover crawfish! Now what? Our favorite way to savor leftover crawfish is by adding some boudin and turning ‘em into a hand pie. We’ll show ya how.