BUNKIE – Local Crawfish Pick Up

Name: BUNKIE - Local Crawfish Pick Up
Brand: Louisiana Crawfish Company
SKU: BLCFP
Availability: OutOfStock

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Price range: $2.75 through $3.25

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Live Crawfish – Pick up at our Bunkie Facility located at 615 Walnut St, Bunkie, LA 71322

Price includes Live Crawfish Only

Ice Available if Needed

Grade Size Available: Field Run 18/22 count/lb or Select 12/17 count/lb

How to Prepare Crawfish:

Crawfish are PERISHABLE and should be cooked the same day received.

To Care For Live Crawfish: If you are not going to cook the crawfish immediately, you must do the following!

1. When you receive your crawfish take the sack(s) out of the box and hose the whole sack off in your back yard or in a large sink. Do not take the crawfish out of the sack, leave them in the sack and hose the entire sack with fresh water. Do not leave the sack submerged in water, as the crawfish are restricted in the sack and will drown.
2. Place the sack(s) back into the box & lay a bag of ice loosely on top of the crawfish sack(s) and close the box.
3. Leave the box in a cool damp area such as your garage/cellar or kitchen. If you live in an area where the temperature does not exceed 50 degrees then you may leave the box outside. However, dampen the crawfish first. Do not leave the crawfish outside if the temperature is freezing level or below!

HOW TO BOIL CRAWFISH

STEP 1:
Wash crawfish thoroughly with running water, removing any that are crushed.
STEP 2:
Fill a large pot with enough water to cover crawfish. Add LA Crawfish Co. powdered seasoning mix to the water. One lb. of crawfish boil will cook approximately 15 lbs of crawfish. The powdered premixed seasoning contains salt, lemon, onion, garlic, and many other spices needed for real Cajun flavor. Bring water to a rolling boil.
STEP 3:
Place crawfish in water, cover, return water to a boil, & boil approx. 1- 2 minutes. Turn off fire & let crawfish soak for 15-20 minutes depending on the amount of spices desired.
STEP 4:
Prepare vegetables while crawfish are soaking. The standard favorites are corn-on-the-cob and potatoes. However we suggest you also try mushrooms, carrots, whole onions, whole garlic, and any others of your choice. Boil the vegetables in the water after removing the crawfish, keeping in mind they will not take long to cook and they soak up the spices quickly. Start the potatoes first and add the others right before the potatoes are almost fork tender.
STEP 5:
Remove crawfish from water and place in an ice chest. The box the crawfish are shipped in works great for this purpose! Place a 2″ layer of crawfish then sprinkle an even layer of LA Crawfish Co. Creole Seasoning & a layer of salt (if desired). Continue layering crawfish and seasoning until all crawfish are in the chest.
STEP 6:
Place the lid tightly on the chest and let the crawfish steam approximately 15 minutes. Meanwhile, boil the vegetables. (Optional)LA Crawfish Co. Creole Seasoning or more of the Seafood Boil may be sprinkled on top of the crawfish if desired for spicier Cajun flavor!
STEP 7:
Help yourself and enjoy Louisianas finest delicacy!!!

FAQS
VIDEOS

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.

Emergency Overnight Holding Method (Not Recommended):

While we advise against holding the crawfish overnight, the following method offers the best potential for survival, though it is not guaranteed:
1. Spray the sack down with fresh water.
2. Place the sack into a cooler or ice chest that is equipped with a drain.
3. Top the sack with loose ice.
4. 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 is the species name of our crawfish?

Procambarus Clarkii, commonly known as the Red Swamp Crawfish.
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.
Do I need to clean the crawfish before cooking?

Yes, absolutely. Before cooking, you must rinse the crawfish to remove mud and waste. Place them in a large tub or cooler, cover them with fresh, cold water, and stir gently. Drain the dirty water immediately. Repeat this rinsing process several times until the water runs mostly clear. Do not leave them soaking for more than a few minutes as they will drown.

The Crawfish Washer is a great option!
How long can I keep crawfish alive ?
Live crawfish are highly perishable and should 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 excessive mortality and degradation of quality.

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.

Emergency Overnight Holding Method (Not Recommended):

While we advise against holding the crawfish overnight, the following method offers the best potential for survival, though it is not guaranteed:
1. Spray the sack down with fresh water.
2. Place the sack into a cooler or ice chest that is equipped with a drain.
3. Top the sack with loose ice.
4. 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.
How do I know which crawfish are dead and should be discarded?

A live crawfish will show movement and curl its tail when handled. Any crawfish that is completely limp, floating, or unresponsive when you begin the rinse process is dead and must be discarded before cooking. Never cook dead crawfish.