The amazing thing about a crawfish boil is that there are so many different ways to make it delicious.
A traditional boil typically includes fat, juicy crawfish, boil seasoning, a bundle of aromatics like onion, garlic, bay leaves and citrus, and hearty additions to round out the meal — your potatoes, corn and sausage.
Read MoreThe last place you might expect to find a cooked crawfish is atop a mound of ice cream, but that is exactly what an ice cream shop in Houston, Texas, serves during peak crawfish season in the spring.
Read MoreThe restaurant has no sign — not after a car crashed through it a couple years ago — and its address doesn’t appear on Google Maps. But around Abbeville, everyone seems to know the way to Cajun Claws just the same.
Read MoreA coalition of Louisianans who have harvested shellfish for generations says global investment bankers are responsible for the environmental damage caused by the liquefied natural-gas industry. They says LNG development over the past two decades has all but destroyed their ability to make a living in Southwest Louisiana.
Read MoreSince 2006, children and adults wanting to learn more about crawfishing have visited Tallgrass Farm for a tour with Burt Tietje, a third-generation farmer on the land his grandfather homesteaded in 1890. Being a crawfish farmer wasn’t always in Tietje’s plan, but now he says he wouldn’t have it any other way.
Read MoreLouisiana lawmakers are advancing another package of bills aimed at giving state regulators more teeth against imported seafood and steering more public dollars toward local catch.
Read MoreOyster farmers in Terrebonne Parish are questioning the state's decision to reopen bays following a February oil spill, saying oil remains visible in their harvest areas.
Read MoreThe crawfish industry that Louisiana depends on today didn’t just grow organically—it was built, in large part, through decades of LSU research. Now, as new challenges emerge—from extreme weather to evolving biological threats—that same institution is helping shape what comes next.
Read MoreThe Louisiana shrimping industry is taking a direct hit from the high cost of fuel due to the war in Iran.
Read MoreThe permit allowing a dam in the Atchafalaya Basin to remain in place, blocking freshwater flow to crawfish grounds, has been declared invalid by a judge.
Read MoreThe Louisiana Department of Wildlife and Fisheries announced that the portion of the state outside waters between Caillou Boca and Freshwater Bayou Canal reopened to shrimping on March 24, 2026.
Read MoreThe Louisiana Crawfish Festival is back in St. Bernard Parish this weekend, drawing crowds with its mix of food, live entertainment, and family-friendly attractions.
Read MoreState lawmakers have advanced a variety of new proposals to continue Louisiana’s crackdown on the mislabeling and misrepresentation of imported seafood.
Read MoreSpring is peak season in Louisiana for crawfish, the hard-shelled star of outdoor parties. But a shortage of foreign workers is dampening the mood.
Read MoreLouisiana’s ideal geography allows for the cultivation of all kinds of seafood, especially crawfish. While consumers can enjoy crawfish year-round, the official season runs from January through June. This year, however, a shortage of migrant workers in crawfish processing plants could mean a quick, more expensive season.
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