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If you have other questions, please call, email or text us!

General FAQ's

  • Live crawfish are available from December through July (give or take a few weeks). During the off season we carry a whole cooked frozen crawfish.

  • As a meal size we recommend 3 lbs per person. This recommendation is based on serving the crawfish with corn and potatoes.

  • We accept all major credit cards: Visa, MasterCard, Discover, and American Express.

  • Yes. We guarantee our crawfish to be live on delivery or your money back!

  • If your order is damaged please notify us by phone or email within 24 hours of delivery.

  • Yes. Please notify us by phone or email at least 24 hours before your order is scheduled to ship.

  • Please notify us immediately by phone or email so that we may resolve the problem.

  • Unfortunately there are rare situations that are beyond human control and that is why we offer a money back guarantee and stand behind it 100%. If your order arrives past the commitment time we can refund your shipping charges (unless the delay is related to weather). If you package does not deliver on your requested delivery date we will gladly issue a full refund or send a replacement order at your convenience!

  • Please contact us immediately (within 24 hours of delivery) by phone order email with your order number. This is rare! However, we are shipping a highly perishable item and things such as damage or extreme weather can unfortunately result in some loss. We do guarantee a live delivery or your money back!

  • Yes, however it is best to call ahead to check your zip code for overnight service.

  • Unfortunately, we are unable to ship LIVE Crawfish to HAWAII, WASHINGTON, MICHIGAN, ILLINOIS, WISCONSIN, PENNSYLVANIA, MINNESOTA, or OREGON due to restrictions by the Department of Natural Resources*.

    *Oregon, you may obtain a permit for Live Crawfish from Rick Boatner at (503) 947-6300.

    *Minnesota, if you are a restaurant you may obtain a permit for Boiled Crawfish from Chelsey Blanke at (651) 259-5350.

  • Yes, please call for information as we do offer discounts on bulk orders.

  • Please contact us by phone or email as we will try to assist your request as best possible.

  • Our main farm and facility is located in Natchitoches, LA - established in 1714 as the oldest permanent settlement in the Louisiana Purchase. We also have an additional shipping facility located in New Orleans as well as a new buying dock and shipping facility in Bunkie, LA!

  • They are an excellent source of high-quality protein. They are low in calories, fat, and saturated fat. They are a good source of vitamins. Crawfish muscle fibers are shorter than the muscle fibers in red meats and are more easily digested. Crawfish are packed with nutrients such as biotin, calcium, iron, niacon, phosphorus, protein, selenium, vitamin A, vitamin B-6, and vitamin B-12. It takes approximately 7 pounds of live crawfish to yield 1 pound of peeled tails. Large, mature crawfish have a lower yield of meat per pound than immatire crawfish. Although crawfish tend to be higher in cholesterol than most other shellfish, a 3.5 ounce serving provides only about half of the daily recommended allowance. Consuming a diet high in seafood has been shown to reduce the incidence of Alzheimer's, angina, stroke, asthma, heart disease and cancer.


  • Crawfish live in a range of habitats including clean, flowing waters (streams, rivers) and standing waters (ponds, lakes, marshes, swamps). They are found in almost any wetland, including drainage ditches; wherever there is water.

  • Absolutely! We ship to your door, or offer station pickup via FedEx. You may also pickup at Southwest Cargo if they are in your area. All within 24 hours!

  • We catch crawfish from ponds that we have on our Crawfish Farm property. We also purchase from other Louisiana crawfish farmers, who fish in ponds, swamps, and spillways.

  • Yes, if they are treated with care - keep them damp, cool, & with proper drainage.

  • They do not bite, but watch out for those claws!

  • Both are equally delicious & so good for you! Crawfish have a creamier texture & stronger flavor. While Shrimp are more dense & taste buttery.

  • Weather permitting, crawfish season is roughly December through July, with the peak season being February - May.

  • We have already started shipping for 2019, as of January.

  • Crawfish have a very unique flavor, they are stronger & meatier than lobster. It is more subtle and less tough than shrimp and is sometimes described as combination of shrimp and crab. Slightly salty, sweet and with a little bit of mineral flavor.

  • To clean out the exoskeleton of mud and debris & eliminates or reduces digesta in the intestine. We place the crawfish in our highly oxygenated water tanks, then put them through an innovative 12-24 hour purging process. You are left with sweet, tender, flavorful crawfish.

  • No, but the prevailing theory for avoiding cooked crawfish with non-curled tails is based on a safety concern. The theory goes that cooked crawfish with straight tails were dead before cooking and, without knowing how long the animals had been dead or how they were stored, it is best to avoid consuming them.

  • They live in the mud of freshwater ponds & bayous, hence the mudbug nickname.

  • Rinse them until draining water is clear. Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire. Place the lid on the pot and bring water to a boil. While you wait for water to boil, rinse the crawfish with fresh cool water until draining water is clear. Pour the crawfish into the cooking basket and lower the basket into the pot. Bring to a boil and cook the crawfish for 15 minutes. Turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes. Remove the crawfish and serve with the potatoes, corn, sausage, etc.

  • Traditionally for crawfish boils they are served with corn, potatoes, sausage, etc. It is such a versatile protein, the meat can be fried, sautéed, used in soups, étouffées, bisques, gumbos, tossed in pasta, served over rice, made into a crawfish pie, used in salads, the possibilities are endless.

  • You may order our already purged crawfish OR Pour the sack of live crawfish in a plastic children’s pool, large tub, or a large ice chest. Add water (some people add salt) to just cover the crawfish. After purging and cleaning, do not leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in cool & moist until you’re ready to start cooking.

    1. Hold the head - Hold the head with one hand and extend the tail all the way out. 
    2. Twist the head off - Place your thumb and forefinger on either side of the head and twist until the head separates from the tail. 
    3. Grab the tail - Put the head aside and focus on the tail, to get all the best meat. At this point, many people will suck the head for extra flavor. 
    4. Start peeling - Use your thumb and start peeling from the wide part of the tail. Peel layer by layer to loosen the meat away from the tail. The amount of layers you have to peel depends on the crawfish, so be patient. Be careful, if the crawfish are juicy this step may get a little dirty. 
    5. Pinch the tail & wiggle the meat out. 
    6. Enjoy!
  • kraw-fish

  • The national average is approximately 3 pounds per person, depending on what other foods are served (corn, potatoes, sausage, etc.)

  • No, they are similar in appearance & are relatives. The biggest difference is that Lobsters are from the salty seas while crawfish are from freshwater ponds & bayous.

  • Crayfish and crawfish are two different ways to spell the same word.

  • Yes, fish & shellfish are very keto-friendly foods.

  • At a traditional crawfish boil you will also find corn, potatoes, sausage, garlic, & mushrooms to go with your crawfish. However, many people also boil pineapples, brussels sprouts, hot dogs, green beans, asparagus, the options are endless.

  • YES! Crawfish are low in fat & contain only trace amounts of carbohydrates. They are also high in B Vitamins and minerals such as Calcium, Magnesium, Iron, Zinc and Phosphorous. A 3-ounce serving of cooked crawfish contains 70 calories and 14 grams of protein.

  • Depends on the size of the crawfish. Jumbo - 12-15 crawfish per pound. Select - 15-20 crawfish per pound. Field Run - 20-25 crawfish per pound.

  • We ship to your door, or offer station pickup via FedEx. You may also pickup at Southwest Cargo if they are in your area. All within 24 hours!

  • You may order our already purged crawfish OR Pour the sack of live crawfish in a plastic children’s pool, large tub, or a large ice chest. Add water (some people add salt) to just cover the crawfish. After purging and cleaning, do not leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in cool & moist environment with proper drainage, until you’re ready to start cooking.

  • Depending on the size of the crawfish, most sacks are around 30 lbs.

  • The national average is approximately 3 pounds per person, depending on what other foods are served (corn, potatoes, sausage, etc.). 75 pounds would feed 25 people.

  • We offer our own line of Louisiana Crawfish Company boil, liquid boil and Creole seasoning.


  • Yes, you can freeze shrimp after cooking.

  • We do not recommend that you consume raw shrimp.

  • Our shrimp come from the Gulf Of Mexico, off of the Louisiana Coast.

  • It is not necessary to remove the vein in the shrimp, but many people do when peeling or butter flying them.

  • Eating the tail is totally edible & a preference, many people like them fried.

  • Shrimp can be fried, boiled, sautéed, grilled, broiled, also used in soups, casseroles, etoufees, salads, & bisques. 

  • Shrimp are somewhat high in cholesterol, however they are low in fat and contain fish oils. These boost the good cholesterol (HDL), which offsets the increase in bad cholesterol & are good for your heart!

  • There are so many wonderful ways to prepare Shrimp....We love to sauté peeled shrimp in 1 stick of butter, with 1 T. of Fresh Garlic, 1/2 of a lemon, 1/4 C. (or to your taste) of our Louisiana Crawfish Boil. Melt butter, stir in boil, add fresh garlic. Sauté shrimp for approximately 3 minutes, until they turn pink. Squeeze fresh lemon over them. You may serve them like they are, or, over pasta, or rice. Make sure you have plenty of French bread on hand to soak up all of the delicious juices! There are SO many great recipes for Shrimp!!!

  • Native Louisianaians can eat 2-3 pounds of shrimp, however also depends what else you are serving (potatoes, corn, sausage, etc.).

  • We offer shrimp year round, weather permitting.

  • Louisiana Crawfish Company boil or Creole seasoning, of course.


  • Traditionally it is oil & flour, cooked low & slow.....Stir, stir, stir. We also offer already prepared roux like Kary's Roux Base. File gumbo is also a great thickener, just do not use too much, or it will make your gumbo "roapy".

  • No, for Gumbo you have a soup/stew base vs. a casserole-type base for Jambalaya.

  • You sure can & it can be refrigerated for up to 2 weeks, to use when you are ready.

  • Most natives prefer it to be rich, thick & chocolate in color.

  • While both are delicious options, a common debate in Louisiana pits Creole gumbo (City Food) vs.Cajun gumbo (Country Food). ... Creole gumbos most often include tomatoes, shellfish and dark roux and often okra and filé powder, an herb made from ground leaves of sassafras trees. Cajun gumbo doesn't have tomatoes and usually also contains chicken & sausage.

  • Traditionally tomatoes are not in gumbo, although some Creole gumbos may have tomatoes.

  • Andouille! 

  • Some people can make it in 30 minutes, others stir it for hours.....

  • Gumbo is a type of soup, but what makes a soup Gumbo is a couple of main ingredients. The first one that arguably is more important is a roux. This give a very distinct deep, nutty flavor. The second one is the spice file gumbo which also helps as a thickener as well as adds the signature flavor. After that, everyone will debate what's in a gumbo and what's not, but generally it's not a gumbo unless it has file or roux.

  • Definitely, we typically make a huge pot! Since it takes a while to make, we freeze them in batches for later.

  • Is 2 bowls per person too much?? :)

  • It can! Seafood Gumbo & Chicken & Sausage Gumbo can both be made deliciously with OR without Okra.

  • Most people serve Gumbo over rice. Some south Louisiana natives also may put a scoop of potato salad on top of their Gumbo. Don't forget the French bread.

  • Filé powder is a unique spice made from the herb of ground leaves of sassafras trees.


  • At least 4-5 hours. It is important to reach an internal temperature of 165 degrees & let it rest 20-30 minutes before carving & serving.

  • Place in cold water for 6-9 hours. The cold water should be below 40 degrees.

  • If packaged properly, at least a year.

  • That is not recommended. Make sure it is thawed properly prior to cooking.

  • It is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey, filled with different stuffings.

  • Yes! It works BEAUTIFULLY! Follow the instructions on the bag, making sure to shake 2 T. of flour to coat the inside of the bag, making small slits in the top of the bag. Bake at 375 degrees until the internal temperature reaches 165 degrees.

  • Cut away wings & slice in half, lengthwise. Lay the cut sides down flat, remember to rest for 20-30 minutes prior to carving. Cut in even slices. Repeat on the other half.

  • Louisiana's Own Paul Prudhomme lays claim to the inventing the Turducken.


  • Yes, as long as obtained legally, from sourced farms.

  • Mostly compared to chicken but it is a much firmer meat, similar to a dense fish.

  • Alligator is considered a fish with a meaty texture.

  • The Archbishop Of New Orleans proclaimed it to be!

  • The premium meat is the inner tail or the tenderloin, followed by the white meat of the tail, the legs, and the body meat.

  • We most certainly do!

  • They are bite size pieces of the white & dark alligator meat, seasoned & coated with batter. They are delicious fried!


  • Deep frying is the best method to cook a meat pie. Heat oil to 375 degrees and fry for 5-6 minutes, until golden brown.

  • The Natchitoches meat pie (one of the official state foods) is a regional dish from northern Louisiana. Ingredients include ground beef, ground pork, onions, peppers, garlic, this savory meat filling is in a crescent shaped, flaky wheat pastry turnover. We also offer a crawfish pie version. Natchitoches meat pies are often fried in peanut oil because of that oil's high smoking temperature.

  • 375 degrees for 5-6 minutes until golden brown.

  • 320 calories per pie for the entree size meat pie, 250 calories for the entree size of the crawfish pie.

  • That really depends on what other foods you are serving. The appetizer size is a suggested serving of 3-5 pies per person. We offer them in large entree size (4oz.) & appetizer size (1.25oz), which are great for parties.


  • Yes, turtle has a wonderful texture and flavor.

  • Turtle is said to have seven distinct types of meat. Depending on what part you’re eating, it will taste like turkey, or fish, or pork, or veal.

  • Turtle has a very rich, earthy, firm tasting texture. It is often stewed, fried, used in sauce piquant, and etoufee. Probably the most famous use for it is in turtle soup, topped off with sherry.


  • A cinnamon laced, brioche style dough topped with icing and colorful sugars, can be plain or filled. The colors of the sugar on top of the king cake originally came from the Christian religion. The purple symbolizes justice, the green symbolizes faith, and the gold symbolizes power. The three colors honor the three kings who visited the Christ child (Jesus) on Epiphany, the 12th day after Christmas.

  • A fresh King Cake will last 2-3 days...if it is around that long! If the cake tastes a bit stale, put it in the microwave for 20 seconds.....delicious!

  • The traditional King Cakes do not need to be refrigerated. However, we recommend that you refrigerate the King Cakes that are filled with creamy fillings are refrigerated. You may use the same microwave trick on those.

  • The oval shape represents a crown & symbolizes the unity of faiths. Some cultures also associate the King Cake with the festival of the Epiphany at the end of Christmas and with the pre-Lenten celebrations of Mardi Gras.

  • If you find the baby in the King Cake, you must bring the next one to share.

  • A delicious cinnamon brioche type cake. Very unique flavor and tradition!

  • We offer traditional (plain cinnamon, no filling), Filled - cream cheese, chocolate cream cheese, strawberry, pecan praline, blueberry, zulu, praline & cream, and Tabasco.

  • Today, the baby symbolizes luck and prosperity to whomever finds it in his/her slice of cake. That person is also responsible for purchasing next year's cake, or for throwing the next Mardi Gras party. In some traditions, the finder of the baby is designated "king" or "queen" for the evening.

  • The King cake originated in France and was brought to New Orleans, Louisiana in 1870.

  • Slice the King Cake as big or small as you would like....dare you to eat just one piece! Some people prefer it be heated just 20 seconds or so.

  • If the baby is not already hidden in the cake, just pick a spot & push it into the soft dough. Remember, if you get the is your turn next time to bring the King cake!

  • From Louisiana Crawfish Company of course! We offer many different selection and will ship them right to your door!

  • Depending on how thick you slice it...12-20 people for the oval cake.


  • A delicious combination of pork, rice and seasonings in a sausage casing.

  • BAKE: Preheat oven to 300 degrees, place links on an oiled cookie sheet for 20 minutes, turning over every 5 minutes, for a crispy skin.
    STEAM COOKING: Place links in a rice cooker with a little water to cover the bottom. Heat for 3 to 5 minutes on Cook cycle, then change settings to Warm.

  • If it's boiled, the casing has a chewy texture that can be hard to swallow. If grilled or smoked, however, it adds a nice crunch to the gooey consistency of the rice and pork stuffing.

  • Boudin can be baked, steamed or grilled, all delicious!

  • You can serve boudin with other foods, it is most commonly served whole and on its own as a snack or appetizer.

  • Boudin tastes like a seasoned mixture of pork and rice, similar to a creamier dirty rice.

  • In Southeast Louisiana, boudin, our beloved pork and rice sausage, is removed from its casing, and formed it into balls that are then breaded and deep-fried. Fried boudin balls make fabulous appetizers, and are an excellent game day snack.