1. When is crawfish season?
- You’ll see them as early as December, and they hit their peak around March-April and disappear come July
- New Orleans has four seasons: Mardi Gras (winter), crawfish (spring), snowballs (summer), football (fall)
- When it’s festival season, it’s usually a great time for crawfish
2. In New Orleans they don’t call them crayfish, crawdads or mudbugs: they’re crawfish.
3. Breaux Bridge, La. is the “crawfish capital of the world.”
4. What to throw in the boil:
- 4-5 pounds crawfish per person
- Basic — garlic, boil seasoning, lemon halves, celery
- Classic – add red potatoes, corn, sausage, artichokes
- Classic redux – add sweet potatoes, Brussels sprouts, pineapple, pork chops
- Asian-Cajun – add orange wedges, lemongrass stalks
- You’ll also need…
- Newspaper = makeshift table clothes
- Plastic trays
- Rolls of paper towels
- Dipping sauce for potatoes
- Traditionally lots of beer
5. Random tips/facts:
- Don’t eat the straight ones
- Look for the rare blue crawfish and less rare white crawfish
- Make crawfish étouffée with leftover tails (if you have any), spicy potato salad with leftover potatoes, or a garlic mash to spread on bread with the leftover garlic
- Don’t forget to get some meat from the claws!