How to Eat Crawfish

It is that time of year - the peak of crawfish season! Crawfish, also known as crawdads, crayfish or mudbugs are small fresh water crustaceans similar to a lobster with a hard outer shell and claws. Crawfish are known as a delicacy in the South, especially during the months of April and May. Beginning in January through the summer crawfish boils are major social get-togethers, particularly in Louisiana and along the southern coast.

Crawfish are most commonly found in humid areas in fresh water, mostly in the states of Louisiana, Mississippi and Texas. Although crawfish can be found in their natural environment, most crawfish is produced and harvested from ponds on aquafarms especially for that purpose, like catfish. Live crawfish is purchased in burlap sacks available from 10 pound sacks to 100 pound sacks.

If you are planning a crawfish boil, you should plan on buying an average of 3-5 pounds of crawfish for each person. In addition to the crawfish most people add sausage, potatoes and corn to the boiling pot. Some people also choose to add garlic or mushrooms. Whatever goes in the post, boiling crawfish is an art. The live crawfish must be "purged", hence their name mudbugs, they are submersed in water to clean them. A very large pot is used, filled with water, salt and plenty of seasoning. Usually the vegetables are boiled first and removed, then the crawfish are added to the pot and boiled.