Southwest Louisiana is known for exciting festivals, world-class casino resorts, untouched natural beauty, and, most notably, our delicious cuisine. While some delicacies─ like boudin, cracklins, and gumbo (depending on who you ask)─can be enjoyed year-round, favorites like crawfish are limited to December through June.

The beloved crustacean is best enjoyed piled high on a platter and eaten amongst friends. Whether you’re elbows-deep in peeled crawfish tails or savoring a plate of étouffée, every serving pairs well with stories of traditions and adventures in Louisiana’s Playground.

Peeling Tails, Telling Tales

The art of eating crawfish is a familiar Louisiana pastime, just as much about the technique as it is about storytelling. Ask any local, and you’ll learn the necessity of twisting, pinching, and pulling just right─otherwise you’re leaving good meat behind! While mastering the method, don’t miss the magic happening as stories start flowing as freely as the cold drinks and dipping sauce.

From claims about catching the biggest redfish in Hackberry to play-by-plays of gator sightings and where you’ll find the best bowl of gumbo, every boil is catalyst for legendary Southwest Louisiana stories─even if they’re too good to be true!

 

Where to Get Boiled Crawfish

Crawfish can be found at restaurants throughout Southwest Louisiana. Many restaurants serve it by the pound on platters filled with corn, potatoes, and dipping sauce. Seafood Palace, Steamboat Bill's on the Lake and on Broad, and BeauxDine’s are popular places to enjoy it.

Crawfish season coincides with warm weather, which means crawfish can be enjoyed outdoors! Picnic at a local park or gather in the backyard, and pick up your crawfish to-go from drive-thrus like The Crawfish Stop-Country Club, and Contraband Crawfish, and Pincher's Crawfish & Daiquiris.

Crawfish Dishes

Crawfish aren’t just for boiling—they often find their way into popular Cajun and Creole dishes. No matter how they’re served, crawfish tails bring a little piece of Louisiana hospitality with every bite.

Crawfish étouffée is a rich, flavorful dish that translates to "smothered crawfish". Elements like the type of roux, seasonings and herbs, and whether you include tomatoes determine if the étouffée is Cajun or Creole-inspired. Try some from popular restaurants like Pat’s of Henderson or Leonard’s Food Quarters.

Or consider trying the Chicken Ella from Luna Bar and Grill. Both the downtown and south locations serve the grilled or fried chicken dish topped with a creamy basil sauce and perfectly seasoned crawfish tails! Another popular favorite is crawfish bread, which takes the ordinary appetizer to another level. Nina P’s is known for this popular starter made from fluffy, freshly baked French bread and topped with mozzarella cheese and crawfish tails in a creamy sauce!

Both the Moss Bluff and Iowa In-Law’s locations serve boudin balls stuffed with crawfish tails. Boudin balls combine all the delicious elements in a traditional boudin link─pork, rice, onions, and seasonings─ rolled into a ball and deep-fried, or baked for a healthier alternative. Adding crawfish tails elevates the flavor and spiciness of the delicacy. Try them while visiting locations along the Southwest Louisiana Boudin Trail!

Tails and Tales to Come

Crawfish season is more than just a time of year—it’s an opportunity to gather with new and old friends and indulge in mouthwatering Cajun and Creole dishes. Every tail peeled and every tale passed along keeps Southwest Louisiana's culture thriving. And the best part? There’s always room for seconds (or thirds, we won't judge)! Plan your next crawfish getaway in Louisiana’s Playground and experience other Southwest Louisiana delicacies while you’re here!