Crawfish season is in full swing, but with the recent wintry weather around Louisiana, many students were worried this year’s harvest wouldn’t be as good as in the past.
Jason Murray, co-owner of Crawdaddy’s Select Crawfish, said crawfish lovers shouldn’t worry about the size of the mudbugs.
“This year’s growth has been pretty good,” Murray said. “The crawfish we have are pretty big. It’s just that we haven’t gotten many crawfish so far.”
Crawfish boils are a staple of spring and summer in Louisiana. Friends and family can gather in someone’s backyard, on someone’s porch or wherever they like and celebrate living in Louisiana, said Malarie Jenkins, criminology senior.
“For most people living in Louisiana, crawfish season isn’t just about the food,” Jenkins said. “It’s about the quality time you get to spend with family and friends during a boil.”
Matt Delmore, costal environmental science freshman, also thinks it’s about more than the food.
“The best thing about going to a crawfish boil is that there’s always a party,” Delmore said.
While the crawfish are technically grown in farms year-round, between January and late July or early August is considered crawfish “season.” The so-called peak of crawfish season is right when the season starts.
“Later in the season, the shells get really hard,” Murray said. “The crawfish aren’t as juicy and flavorful as they are in the beginning of the season. The best time to get crawfish is when they’re the most expensive.”
Everyone has different opinions on where to get the best crawfish, but some students mentioned general favorites around town, like LA Boilers, Sammy’s Grill and Heads and Tails Seafood.
“I’ve found only one restaurant that never disappoints — The Crawfish Place on Cloverland Avenue,” Jenkins said.
Delmore said his favorite way to get crawfish is to “do it yourself.”
Jenkins agreed, saying only having crawfish at a boil isn’t enough.
“Combining the bugs with garlic, corn, mushrooms and potatoes are a must,” Jenkins said.
Crawfish is currently going for around $3 to $4.50 for live batches, and $4.25 to $5 for boiled, according to NOLA.com.
 
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Contact Taylor Balkom at [email protected]