Crawfish Boil

Crawfish are a traditional New Orleans seafood that is served boiled, sauteed, baked or fried in different varieties and dishes. From crawfish bread and crawfish etouffee to freshly boiled with unique seasoning, crawfish is loved in numerous forms.

Crawfish are in season in the spring months, but usually can be found beginning in January until July. The peak months for crawfish are March, April and May. This is when you will find crawfish boils around town and at local markets.

When they are in season, friends and family gather around to feast on a big pot of crawfish (or crayfish) boiled in a spice mix broth during spring and summer months.

Many spring festivals in Louisiana also serve boiled crawfish such as French Quarter Fest, Jazz Festival, and dedicated crawfish festivals like Crawfish Mambo and NOLA Crawfish Fest.