Can you smell the spice in the air and feel the heat of the boiling water? It’s Springtime here in the Big Easy and after Mardi Gras comes another local season that drives everybody crazy for these little guys. They have been called crayfish, mini lobsters, crawdads, mudbugs, and the ever-popular crawfish.

The season picks up from March to June, which is the best time to have a crawfish boil. As you saw in the OR last Friday, we had a little Crawfish Boil of our own to celebrate the season! We had 400 pounds of crawfish to serve up to you guys and we were pleased to see and hear that everyone enjoyed eating these coveted little buggers.

When having a crawfish boil, one must make sure to cook them the right way by adding the right spices and maybe have add a little lagniappe of potatoes, corn on the cob, mushrooms, onions, garlic, turkey necks, and/or sausage for the best possible crawfish boil.
Louisiana supplies 98% of the crawfish harvested in the United States. After the crawfish season, those frozen crawfish in the supermarkets are usually Chinese imports. So it’s no wonder that we have several dishes where the main ingredient is crawfish that we eat every other day during the season. Some of these dishes are, but definitely not limited to: crawfish étouffée, crawfish monica, crawfish pies, crawfish jambalaya, crawfish bisque, and many more!

Besides being a delicious dinner for many, these extraordinary creatures can be kept as pets, believe it or not. If kept as a pet, they should be kept in freshwater and given a hidey-hole so that they do not try to attack other fish in the tank. It must also be noted that if given the chance, they will try to escape. So if you decide to adopt one of these guys to save them from the horrible fate of satisfying a hungry Cajun, or non-Cajun, make sure you keep the tank closed. The last thing anyone wants is a dead crustacean in the hou

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