The 2025 Breaux Bridge Crawfish Festival has officially come to a close — but not without one last celebration of Cajun culture, crawfish creativity, and community spirit.
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Now is the time to get your crawfish, as average prices for live and boiled crawfish are at the lowest they have been all season, The Crawfish App reported Friday.
The cost of live crawfish is around $2.60 per pound, while boiled crawfish dropped around 10 cents to $4.89 per pound for the first weekend of May.
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Amid growing concerns nationwide over seafood fraud, the New Orleans Jazz & Heritage Festival has emerged as a rare bright spot in the murky world of shrimp sourcing.
A new round of genetic testing found that nearly every shrimp dish sold at this year's Jazz Fest was made with genuine U.S. wild-caught shrimp from the Gulf — a striking contrast to most restaurants across the South.
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Crawfish are everywhere these days, and one man traveling along a roadway in south Louisiana was shocked to see so many crawfish on the roadway.
Adam Viator posted the photos you can see here, and crawfish were everywhere on the road in Welsh, Louisiana.
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The fifth annual South Franklin Catfish Festival is on May 3.
Festival Chair Elliot Britt said attendees can expect to see a variety of vendors.
“We have had fantastic vendors over the years, and they always comment about what a great atmosphere we enjoy at our festival,” said Britt.
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Burt Tietje is a third-generation Louisiana rice farmer, who now spends half of his time harvesting crawfish.
The German grain farmers who settled in Jefferson Davis Parish discovered that crawfish and rice are a great combination, not only in a bowl of etouffee, but also on the farm. At Tietje’s Tallgrass Farm in Roanoke, nearly half the acreage is now used for crawfish.
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Louisiana’s commercial fishing families have long been the backbone of the state’s working coast. From shrimp docks in Terrebonne to oyster reefs in Plaquemines, Louisiana’s fishermen are vital to the state’s economy and the nation’s seafood supply. Now, a national push to reduce unnecessary regulations in the fishing industry offers a turning point for Louisiana’s shrimpers and other local fleets burdened by outdated, one-size-fits-all rules.
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The third annual City of Lights Crawfish cook-off is returning to Natchitoches.
To join the competition, the cost is $400 per team, which includes six team wristbands. Crawfish will be supplied for all teams. Guests can pay $30 on the day of entry for all-you-can-eat crawfish or pay $25 for early bird entry. All proceeds will be given to the local St. Vincent de Paul Society.
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Oyster farmers in Grand Isle will start branding their oysters as "Grand Isle Jewels," a moniker they hope can spark new demand for their briny hauls.
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Greg Lutz still remembers his first crawfish season. Working toward his doctorate and living in a trailer outside Lafayette, he split time between research at LSU and working a 64-acre crawfish pond with a seasoned Louisiana fisherman.
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Commercial fisherman Ryan Bradley said business is booming at the Pass Christian Harbor, with fresh and bountiful oysters this season.
“They’re beautiful, they’re tasty,” Bradley said.
Bradley said he and other fishermen are harvesting up to 30 sacks a day — the best yield they’ve seen in years.
But he fears the U.S. Army Corps of Engineers may open the Bonnet Carre Spillway to alleviate flooding along the Mississippi River.
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It is a rare sight indeed to see two poles in Louisiana's stark political divide come together on any topic.
That's why we were heartened last week to see two of the state's dedicated political footsoldiers — Democratic Rep. Troy Carter and Republican Rep. Clay Higgins — join together to sponsor a bill that would increase the power of federal regulators to confiscate and destroy seafood that has been found to be contaminated, adulterated or misbranded.
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We're in the peak of crawfish season, so we went behind the scenes in Louisiana with the experts to learn more about the mudbugs' journey from their pond to your plate.
Before they’re served up at a restaurant or at your broil, crawfish spend months growing in rice fields.
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Jefferson Parish is doubling down on a growing aquaculture industry wth hopes of making Grand Isle oysters a premium brand on menus across the country.
Armed with a $140,000 grant from the state, parish leaders announced a new branding campaign for cultivated off-bottom oysters. The goal: introduce the world to “Grand Isle Jewels.”
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In a decisive move to protect public health and support Louisiana’s seafood industry, Representatives Clay Higgins (R-LA) and Troy A. Carter (D-LA) have reintroduced the Destruction of Hazardous Imports Act of 2025. The bipartisan bill would give the U.S. Food and Drug Administration (FDA) clear authority to destroy contaminated food imports, eliminating the current option to re-export them.
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