Southwest Louisiana Crawfish

When you think of Louisiana cuisine, crawfish is probably the first thing that comes to mind — and rightfully so! A cash crop, during the winter and spring, crawfish are bought by locals, restaurants, and grocery stores for boiling and peeling for dishes like crawfish stew and étouffée. 

various platters of crawfish served with boiled shrimp, corn, and potates
Crawfish is ordered by the pound and often served with boiled shrimp, corn, and russet potatoes!

Crawfish 101

Where To Get Crawfish