Here in Jefferson Parish, we are always in the mood for crawfish! From spicy to fried, we've got you covered! Want to know how to boil crawfish? Check out our video below! Learn a little bit more about these delicious "mudbugs" and enjoy some of our favorite recipes from Nola.com and Louisiana Cookin' below!
Crawfish are freshwater crustaceans found in the swamps and marshes of south Louisiana. Now, crawfish season can start in January, but you might not find larger crawfish until later on in the season, March-June. Did you know that crawfish are actually pretty healthy to eat? They are low in calories and high in protein. And, boiled crawfish is low in fat. So grab a plate of south Louisiana's "red-gold" and dig right in!
Restaurants & Venues that sell Boiled or Live Crawfish:
Bayou Barn (only for private parties)
Deanie’s Seafood
Don’s Seafood
Fisherman's Cove
The Galley Seafood Restaurant
Perino’s Boiling Pot
Segnette Landing
The Swamp Room
Jefferson Parish Businesses that will Cater a Crawfish Boil:
The Frying Station
Annual Pardoning of the Crawfish
Started in 2017 by Lt. Governor Nungesser and held on the first Tuesday following Mardi Gras, this annual pardoning celebrates crawfish season in Louisiana and across the Gulf South. Each year has a different location for the pardon.
The 2024 pardon washeld in Breaux Bridge, the crawfish capital of the world, this tradition celebrates our rich seafood heritage & crawfish season in Louisiana.
The lucky crustacean is named “Sherbin” in honor of Henderson Mayor Sherbin Collette. Elected to lead the town of Henderson in April 2004, Mayor Collette is in his 20th year serving the “Gateway to the Atchafalaya” for a fifth term. Prior to becoming mayor, Collette served as a Henderson councilman from 2000-2004. A lifelong resident of Henderson, Mayor Collette’s family has made their living fishing the waters of the Atchafalaya Basin for generations. Collette says Henderson’s fishing history sets the town apart from all other towns and cities in St. Martin Parish.In keeping with tradition, Barry Toups, owner ofCrawfishHaven and Mrs. Rose’s Bed & Breakfast in Kaplan, caught and selected the guest of honor for his reprieve.
Following hispardoning, the Louisiana Office of State Parks transported Sherbin to Lake Fausse Point State Park in St. Martinville, Louisiana, where he will live out the rest of his days burrowing in the mud, swimming in the bayou, and making the state park his new home.
Classic Crawfish Boil Recipe
Ingredients:
1 sack of crawfish
8 gallons water (at least 6 gallons per sack, plus more water for add-ins)
4-1/2 pound jar dried crab boil
2 to 3 ounces liquid crab boil
6 to 8 whole lemons, cut in half
6 to 8 whole onions, cut in half
10 whole garlic bulbs
12 frozen corn on the cob
12 new potatoes (in a mesh bag)
Instructions:
Place boiling pot of water and seasonings, lemon, onions, garlic on the boiling rig; turn it up to high until the water is boiling. This takes about 15 to 20 minutes.
Add crawfish and potatoes and stir with large paddle. Cover pot and wait until it comes back to a boil, again another 15 minutes. Fish out potatoes and taste test them for flavor and softness. If not spicy enough, let potatoes soak a bit longer. Then, turn the fire off and allow the crawfish to poach in the spicy water. Add the corn.
After about 10 to 15 minutes, pull a crawfish out. Suck the head, if you like, and taste the tail for spiciness and texture. Corn can likely come out at this point. Continue to allow crawfish to soak until tail meat reaches desired spiciness.
One pro tip: When the crawfish begin to sink, they've likely absorbed the seasoning.
Lift basket of crawfish out of boiling pot. Allow to drain. Dump crawfish and vegetables out on table and enjoy.
Recipe from Nola.com.
Crawfish Pie
Ingredients:
½ cup salted butter
1 large onion, diced (about 1 1/2 cups)
½ bell pepper, seeded and diced (about 1/2 cup)
4 cloves garlic, minced
1 (10.75-ounce) can cream of mushroom soup
1 (5-ounce) can evaporated milk
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon crushed red pepper
3 tablespoons cornstarch mixed with ¼ cup cold water
2 pounds crawfish tail meat
½ cup chopped green onion
2 tablespoons chopped parsley
1 (14.1-ounce) package ready-made pie crust (2 crusts)
Instructions:
Preheat oven to 400°.
In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture.
Reduce heat to low, and cook until thickened, about 5 minutes. Fold in crawfish, green onion, and parsley; cook 5 minutes.
Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.
Recipe from Louisiana Cookin'.
Now that you know a little bit more about one of Louisiana's favorite foods, you can start planning your crawfish boil today!
