Where to get crawfish in New Orleans
Updated: Sep 28
She's the queen of Spring- the chicken of the ditch, crawfish may not be the prettiest, but it brings people together around the table. Roll up your sleeves because it's about to get messy!
Native American & Cajun Roots: The credit for crawfish belongs to both Cajun settlers and Native Americans. Though we normally credit the Cajuns when it comes to eating anything that crawls, flies or slithers, Native Americans taught early settlers how to adapt Canadian trapping methods to swamp terrain and showed them that crawfish bait was edible.
Cajun History: Cajuns are descendants of French Canadians who were expelled from Acadia (Nova Scotia, New Brunswick, and Prince Edward Island) by the British during the French and Indian War. Settling in Spanish-ruled Louisiana, they transformed the swamps into thriving resources for rice and sugar cane.
Where do I get crawfish in New Orleans?
Spring is crawfish season in New Orleans and peel & eat crawfish are only available for a few months, usually March-May. During this time, check with local bars and breweries for days of the week when they'll feature a pop-up. Watch them prepare the mudbugs, boil them on-site and buy plates by the pound of crawfish and the fixings (mainly potatoes, sausage, corn). Seafood shops like Seither's, Bevi, Cajun Seafood or Clessi's sell boiled crawfish by the pound, sometimes with seating to dine in. A handful of sit-down seafood restaurants like Boil on Magazine St. will have them as well, though they're less popular because of the high price point.
How to peel and eat crawfish?
It's an art, it's a science, nah it's just a skill that falls somewhere between tying our shoes and riding a bike. I LOVE to show people how to peel crawfish, I can't explain the glee I get from the ones who are a little freaked out by it. I'm really sad that part of my favorite season to give tours is ticking away, so enjoy this video of me drilling some Bon Moment NOLA tour guests on how to peel and eat crawfish:
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