Crawfish season is heating up across the state, with restaurants already serving fresh boils. Locals are heading out to enjoy the annual tradition, marking the start of one of the state’s seafood treats.

If you’re already craving crawfish, local sellers say patience will be key this season.

While a few places may be offering limited crawfish now, vendors say it’s still too early, and prices could be higher when the season officially begins.

U.S. Senator Bill Cassidy (R-Louisiana) wants to give USD 10.6 million (EUR 9 million) in revenue collected from interest on antidumping duties on Chinese imports to domestic crawfish producers.

U.S. Sen. Bill Cassidy, R-Baton Rouge, wants to see more money collected from efforts to stop Chinese “seafood dumping” go directly to Louisiana seafood producers.

A seafood boil is rarely a bad idea, but a jungle seafood boil with an invasive species as the highlight? Now that's a creative, hands-on example of how locals can tackle a growing ecological challenge.

If you’ve got a craving for crawfish before spring rolls around, there’s hope on the horizon. According to Louisiana Agriculture Commissioner Mike Strain, after a long stretch of drought conditions, recent rains mean good news for crawfish lovers across the state as Christmas draws near.

State health officials want to set stricter rules for reusing shells in certain seafood dishes, which they say can risk exposure to a deadly flesh-eating bacteria that’s seen a resurgence this year.

But along the way, they have run into a stumbling block and a very Louisiana dilemma: What counts as a bisque?

After a moderately dry and warm fall season, crawfish are starting to emerge from their burrows and land in boiling pots across Acadiana. 

Alright y’all, let’s talk crawfish. Because down here in Louisiana, asking “When is crawfish season?” is kinda like asking “When’s that cold front hittin’?” Everybody’s got an answer, but nobody’s real sure till it shows up.

Crawfish season is one of those traditions that Shreveport folks track like a favorite sports team. Every year, people across Shreveport and Bossier want to know one thing: when will the mudbugs get good.

Wild-caught Gulf shrimp may be a delicacy, but for many of the people who catch them, it no longer pays the bills.