Order frozen, pre-boiled crawfish shipped directly from our family farm in Louisiana to your nearest Southwest Cargo® location. Perfect for your next big crawfish boil! Available during peak season- March through July (subject to change).
Product Details:
Grade: Select 12/17 count per pound (approximately 12-17 crawfish per pound) — perfect balance of size and yield.
Contents: Boiled Crawfish only (sold in 5 lb increments).
Packaging: Shipped in standard 24″ x 16″ x 10″ insulated wax boxes holding up to 35 lbs of product.
Shipping & Delivery:
Next Flight Guarantee: Shipping charges are included!
Lead Time: Orders must be placed 48 hours prior to your requested delivery date.
Important Shipping Notes:
Frozen Items: Cannot be combined in the same order due to specialized Southwest Cargo handling. Please place a separate order for frozen products.
Due to Department of Natural Resources regulations, we cannot ship boiled crawfish to Minnesota without a permit. Please fill out the General Permit form and email a copy to info@lacrawfish.com. Any questions regarding the permit can be directed to Rafael Contreras-Rangel, Rafael.Contreras-Rangel@state.mn.us
CALIFORNIA WARNING: Risk of cancer and reproductive harm from exposure to Cadmium and cadmium compounds. See www.P65Warnings.ca.gov/food.
When is crawfish season and what options are available during the off season?
The typical season for live crawfish extends from December through July. Please note that the exact start and end dates can fluctuate by one to three weeks annually, depending on environmental factors.
The peak season—the period offering the largest available crawfish and generally the lowest market prices—is typically concentrated in April and May. Similar to the general season, the timing of the peak harvest may shift by several weeks.
Outside of the live season, we proudly provide our frozen, pre-boiled crawfish, ensuring a year-round supply for our customers.
To receive the most current information regarding live crawfish availability, special promotions, and up-to-the-minute updates, we encourage you to subscribe to our email list and follow us across our social media platforms, including Facebook, Instagram, TikTok, and YouTube.
What size crawfish do you have?
This guide provides a quick reference for the size grades and their typical availability throughout the season.
Field Run: 18-22 crawfish per pound. Sack contains a variety of sizes, generally the best value. This size is available throughout the entirety of live crawfish season (December – July).
Select: 12-17 count per pound. Crawfish have been sorted for larger, more uniform sizes, which yields better meat per tail but comes at a higher price. Generally available March – June.
Jumbo: 12 or less crawfish per pound. Jumbo crawfish are desirable because they yield a larger piece of tail meat, making the peeling process more rewarding. Primarily available during the peak season in April and May.
How do I hold live crawfish?
Live crawfish are highly perishable and must be cooked on the day of delivery.
We strongly advise against storing live crawfish overnight. Attempting to hold the product overnight significantly increases the risk of mortality.
Our Guarantee Policy: Our guarantee for live crawfish is strictly limited to the date of delivery. Any crawfish held overnight is done so entirely at the customer’s risk, and no refunds will be issued for live product mortality incurred after the delivery date.
While we advise against holding the crawfish overnight, the following method offers the best potential for survival, though it is not guaranteed:
Spray the sack down with fresh water.
Place the sack into a cooler or ice chest that is equipped with a drain.
Top the sack with loose ice.
Crucially: Ensure the drain remains unobstructed. Dormant crawfish submerged in standing water are highly susceptible to drowning.
FINAL POLICY NOTE: NO REFUNDS WILL BE PROVIDED FOR LIVE CRAWFISH HELD OVERNIGHT.
Video Instructions:
What states can you not ship live crawfish?
Due to various state regulations concerning the importation and transport of non-native species, we are currently unable to ship live crawfish to the following states:
Alaska
Hawaii
Illinois
Michigan
Washington
Wisconsin
Minnesota – Importation of live crawfish is prohibited. Boiled crawfish may be imported with a required, free-of-charge permit. Permits can be obtained using the direct link at /Boiled-Crawfish. Once obtained, please forward a copy to info@lacrawfish.com.
Oregon – Residents must obtain a Crayfish Transport Permit prior to shipment. The state assesses a fee of $14.00 per permit. The permit is valid for seven days before and after the selected date on the application. You will need to visit the Oregon Department of Fish and Wildlife(Opens an external site in a new window)‘s website to create an account and from there you will be able to purchase the Crayfish Transport Permit. Once the permit is purchased, please forward a copy to info@lacrawfish.com.
Pennsylvania – Live crawfish may only be shipped to specific commercial or institutional entities. Shipping to residential addresses is strictly prohibited.
What are Water Boatmen Eggs?
During the molting season, Water Boatmen (Family Corixidae) may deposit their eggs, often referred to as “nits,” on the exterior of the crawfish, particularly near the head and eye regions. This occurrence is typically observed later in the season, after the crawfish have undergone fewer molting cycles.
Rest assured, the presence of these eggs does not affect the quality, texture, or flavor of the crawfish meat. They are entirely safe for consumption. A proper, robust boil is sufficient to eliminate and sanitize the crawfish, ensuring a safe and enjoyable dining experience.
Upon arrival, it is essential to immediately open the shipping container and follow these steps to ensure the vitality of the live crawfish:
Immediate Unpacking: Remove the sack of crawfish from the container promptly upon receipt.
Rinse and Chill: Gently spray the sack down with fresh water, allowing the water to drain completely.
Store and Drain: Return the sack to a cooler or an ice chest equipped with a functional drain. Top the sack with loose ice.
Crucial Note on Drowning: Ensure that melted ice water drains freely. Dormant crawfish submerged in standing water are highly susceptible to drowning.
Preparation for Cooking: The cold temperature will induce a dormant state. Prior to cooking, lightly spray the sack down with water again to “wake” the crawfish.
What is the species name of our crawfish?
Procambarus Clarkii, commonly known as the Red Swamp Crawfish.
What is purged crawfish?
Our crawfish undergo a specialized purging process involving placement in holding tanks containing clean, highly oxygenated water for a period of 12 to 14 hours. This innovative technique facilitates the cleansing of the gills and a significant portion of the internal entrails.
Please Note: While this method enhances cleanliness, it is important to understand that it does not result in the full elimination of the digestive tract contents.
Purging Video:
How much crawfish should I order per person?
We offer the following guidelines based on common dining scenarios:
Standard Meal: Plan for 3 pounds per person when crawfish is the primary feature of the meal.
Side/Appetizer: Plan for 1.5 pounds per person when crawfish is served alongside other main proteins.
Enthusiast Eaters: For seasoned crawfish consumers, serving sizes may increase to 5 pounds or more per person.
Note: Individual consumption rates can vary significantly based on the diner’s familiarity with the product and personal preference.
What if I receive dead crawfish?
We guarantee live arrival. A small amount of “dead loss” (less than 5%) is normal during transit. If your dead loss exceeds 5% of the total weight, please take clear photos of the deceased crawfish and contact us immediately upon receipt – must be day of delivery.
How To Keep Mail-Ordered Crawfish Alive
How to Boil Crawfish
Louisiana Crawfish Company Boil Method
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