Yes, you heard us! It is crayfish time in New Orleans and around early March through mid-June is peak season, though you can get crawfish from mid-November through mid-August.
And don’t get confused by the different terms: Crawfish, Crayfish, Crawdad.
The terms "crawdad" and "crawfish" come from the French word, "escrevisse," which relates to the verb "to crawl." Other theories point to the Anglo Saxon word "crevik," which means the same.
Historians and scientists can’t agree as to where the suffix "dad" came from, but many think the suffix "fish" came from those who first believed crayfish to be a swimmer from the water, same story with lobsters and other crustaceans.
But no matter what they are called, we think they are delicious. When you are down here in New Orleans, don’t leave without trying some good crayfish.
Etouffee, Crawfish Pie, Crawfish Monica, in Gumbo, in Jambalaya, or fried, we can tell you all about it.
The absolute best way to eat crawfish is BOILED. Usually, the crawfish are boiled in sodium, with whole garlic gloves, corn, potatoes, and any extras you like.
Here are the best places in New Orleans to get crawfish. Make sure you call ahead and ask if they are boiling!
- KJEAN Seafood, N Carrollton Ave, New Orleans, LA 70119, (504) 488-7503.
- Big Fisherman Seafood, 3301 Magazine St, New Orleans, LA 7011, (504) 897-9907.
- Cooter Brown’s Tavern & Oyster Bar, 509 S Carrollton Ave, New Orleans, LA 70118, (504) 866-9104.
- Deanies Seafood, 841 Iberville St, New Orleans, LA 70112, (504) 581-1316.
- Markey’s Bar, 640 Louisa St, New Orleans, LA 70117, (504) 943-0785.
Now if you are still not convinced to try crawfish, then we know why: and the answer is no, crawfish is not that difficult to unwrap from its shell and eat. The video above will show you.
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