The great thing about eating seafood in Louisiana is that it is more than just seafood in the sense that it is part of our culture and way of life. Seafood, ranging from shrimp to freshwater catfish has been harvested and prepared by people living in the area since Native Americans settled in the water laden region centuries ago. Shrimp from local waters are an economic engine with shrimp being distributed to both local and regional restaurants and grocery stores, and of course, they end up fried, stewed, boiled or grilled! Another cash crop is crawfish. During the winter and spring, crawfish is bought by locals, restaurants and grocery stores for boiling and peeling for dishes like crawfish stew or étouffée. Let's not forget oysters and redfish!