Louisiana Crawfish

Although all seafood is important to the cultural heritage of Southern Louisiana, Crawfish holds a special relationship with the people. "Mudbugs" are present in the most famous of the creole dishes and come into season at the heart of the Louisiana tradition. The Crawfish season begins at the end of January, just in time for Mardi Gras, and runs through the end of July. The long standing tradition of Crawfish boils in Southern Louisiana play an essential role in the celebration of Spring festivals such as St. Patrick's Day, Easter, and the New Orleans Jazzfest. The spring season and its festivals correspond with frequent Crawfish Boils, gathering family and friends together.

But whether you are a Cajun or not, you can now enjoy the best Louisiana Crawfish anywhere in the United States, and have fresh Louisiana Crawfish delivered to your door.

First find the Best Louisiana Crawfish for a Boil!

Basic Equipment Needed:

• Large boiling pot (60 gallon) with a basket insert and lid


• Outdoor High Pressure Propane cooker


• One or two ice chests (depending on the amount of Crawfish)

Taking Care of your Live Crawfish:

You must keep the live Crawfish fresh and healthy by placing them in an ice chest with cool water!

To clean the Crawfish, start by washing the sack of Crawfish with cool water. Then pour them into an ice chest with cool water (do not just put the sack in the ice chest or they will drown). Repeatedly draining and refilling the ice chest will keep the Crawfish clean (about 2-3 times should be fine).

Before boiling, add a half a box of salt to purge the Crawfish and throw away all Crawfish that have already died (the dead Crawfish should float to the top).

Recipe for the Pot:

- Before the water boils put in red potatoes, peeled onions, cloves of garlic, italian sausage (the amount depends on your preference) and one packet of Zatarain's Crawfish boil spices for every 12 pounds of Crawfish (a sack of Crawfish is between 30-40 lbs)

- Once the water begins to boil, add in Crawfish, ears of corn, and whole fresh mushrooms which should boil for about 2-3 minutes. Then turn off the fire and let the Crawfish sit for about 15-20 minutes. Now they are ready to serve!

1. Twist the head from the tail and separate the two parts.
2. Peel away the first two segments of the tail's shell, exposing the meat.
3. Then, squeeze the bottom part of the tail while pulling out the meat from the other side.

** You could always suck the head for more juicy yummness or break into the claws for more Crawmeat if they are big enough. **

Thats it!