Louisiana mud bugs have played a major role in the cultural development of south Louisiana’s traditional menu, and many Louisiana natives continue to look forward to crawfish season  each year. 
The consumption of crawfish dates back to Native Americans and early European settlers, most abundantly in the swamp and marsh regions of South Louisiana. However, the commercial sales of crawfish began in the late 1800s. 
The total production of crawfish in Louisiana per capita is 22.5 pounds. 
This means the state produces enough crawfish for each of the state’s 4.6 million residents to eat about 22 pounds each year. 
Acadia Parish produces approximately 27.5 million pounds each year, making it the highest-producing area in Louisiana, according to statistics published by the  LSU AgCenter. 
Many local restaurants are beginning to sell boiled crawfish, despite the cold weather that has hindered the start of crawfish season. 
Patrick Foy, front of the house manager at Parrain’s Seafood Restaurant, said the restaurant will begin serving crawfish on St. Patrick’s Day this year, partially because of the pricing, quality and quantity of the crawfish thus far in the season.
However, Darrin Dominguez, owner of Brightside Bar & Grill, said the restaurant has been serving crawfish for more than a month, and he has been pleasantly surprised by the size of the crawfish thus far, though he expects the season will be at its height through the rest of March and April. Dominguez also spoke to the cultural aspect of crawfish season. 
“Over the past 40 years [crawfish] has exploded into something national,” Dominguez said. 
Owner of Tony’s Seafood Market & Deli Bill Pizzolato agreed the demand for crawfish during the season is more than just a craving for crawfish. Once the Lenten season begins and the prices start to fall, people start hosting more crawfish boils on the weekends, sometimes gathering to consume the traditional meal every week, Pizzolato said.
The season has been delayed almost two months because of the unusually cold weather this late into spring, but if there continues to be warmer weather, the crawfish start to move around more and the quality will increase, Pizzolato said. 
University students can get a taste of the cultural phenomenon of crawfish through an annual crawfish boil hosted by the LSU Residence Hall Association partnered with LSU Dining. 
RHA President Patrick Stiegman said this year’s boil on April 8 will provide 4,000 pounds of crawfish for on-campus students, totalling a cost of $13,000. The event aims to bring a traditional and fun atmosphere to University students on the Parade Ground, Stiegman said. 
The boil usually draws approximately 1,000 members of the student body and is a way to expose some of the University’s international            students to the culture of South Louisiana, Stiegman said. 
Cassie Breaux, coordinator with Residential Life, said Louisiana Bayou Bistro will cater the event.
Dale Mougeot, head chef of Louisiana Bayou Bistro, born in Melville, La., said crawfish is the signature item of Louisiana, and he looks forward to the season every year. 
One aspect of preparing crawfish is the mix used and the boil itself. Mougeot’s signature boil features a dry and liquid mix, and in his 30 years of cooking, he has had plenty of experience in preparing crawfish, he said. 
In an average year, Mougeot boils 250,000 to 350,000 pounds of crawfish for boils in various places across the state, though it is becoming more difficult to find good crawfish because of how much is shipped out of the state, he said. 
However, Mougeot said the restaurant caters anywhere from 25 to 30 crawfish boils on campus each year for organizations, including fraternities, the LSU Law School and LSU School of Veterinary Medicine. 
“What’s a better thing to do than boil crawfish and drink cold beer?” Mougeot said.  
“What’s a better thing to do than boil crawfish and drink cold beer?”

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Lauren Duhon

Warmer weather in Louisiana opens the door to crawfish season, which typically runs from January to June.