Crawfish Season Guide: Louisiana and Texas Boils

Crawfish season is the year's big spring event for the Gulf South, running generally from late winter into early summer and peaking in spring. In Houston and Louisiana, backyards fill with steaming pots, restaurants post chalkboards with the day's catch and neighbors gather around tables covered in newspaper.

Prices are usually higher at the start and lower at the peak, so go in spring. Many restaurants let you pick a heat level, from mild to very spicy.

When does crawfish season start?

Crawfish typically start late winter, climb in price at the beginning, peak around Lent and taper in early summer. Houstonia puts the season at about January to August, with March and April the peak. The calendar moves with rain, cold and the water level in the ponds and fields where they are farmed.

Early in the year, supply can be tight and prices high. Eat them with your hands, keep napkins close and ask whether the boil is mild or spicy before you order a sack. Ask your restaurant what is coming in. A good restaurant will tell you the size, the origin and whether the crawfish are fresh or held. Early in the season, you may pay more for smaller ones, and a good rule is to wait until the pots are full and the weather is warm.

What is boiled crawfish?

Boiled crawfish are cooked live in a large pot with salt, cayenne, lemon, garlic and other seasonings, often with corn, potatoes, mushrooms and sausage. They are poured onto a table and eaten with the hands. The boil is a social meal, meant for a crowd.

Louisiana crawfish are the standard, and Texas has its own farms and a growing taste for the dish. A single order is sold by the pound, and a few pounds make a meal for one hungry person.

How do you eat boiled crawfish?

Twist the tail from the head, then peel the first ring or two of shell from the tail and pinch the end to pull out the meat. Some diners suck the juices from the head, which is where the seasoning gathers, and others skip it. Wash your hands, and use the napkins and the bucket on the table.

Start with a small batch, because the first pot cools quickly. The corn and potatoes soak up the spice and are among the best bites. A boil is also a measure of patience: the work-to-meat ratio is high, and the pleasure lies in the company and the pile of shells. Take breaks, drink water and let someone else tend the pot.

Where can you find a crawfish boil in Houston?

Houston is one of the largest crawfish cities outside Louisiana. Bars sell crawfish by the pound at market price, and the price follows the season. In Asiatown, Bellaire Boulevard is the street for the Viet-Cajun style.

Restaurants post availability daily. Call ahead, because they can sell out.

What is Viet-Cajun crawfish?

Viet-Cajun cooking began in Houston when Vietnamese cooks took the Louisiana boil and added garlic butter, lemongrass, ginger and chile. The crawfish are tossed in a sauce, not just boiled in spiced water, and the result is richer and messier. The Vietnamese food in Houston guide explains the style in detail.

Order a mix of mild and spicy if you are with a group, and ask for extra sauce for the corn. Garlic noodles, a side of rice or a basket of bread soak up the butter, and many tables order all three.

How does the weather change the season?

Freezes slow the crawfish, droughts shrink the ponds and floods can both help and hurt. Reports in recent years have described delayed starts and higher prices after dry or cold weather, and strong seasons after wet winters. A good year means plenty and lower prices; a poor one means smaller pots.

Because supply is seasonal, ask the restaurant about the size of the crawfish. Early-season ones are often smaller.

What should you bring and order alongside?

Bring friends, because a boil is a group activity. Order beer, lemonade or iced tea, and bread for the sauce. Wear clothes you do not mind staining. Some restaurants offer shrimp, crab or sausage on the side for people who do not want to peel.

If you are cooking at home, buy live crawfish from a reliable seller, purge them in clean water and cook them the same day. Check local guidance on handling.

What to read next

Crawfish season is one part of the Gulf South's food calendar. Cajun country adds boudin and cracklins, covered in the Lafayette boudin guide. For oysters, see best oysters in New Orleans, and for the larger picture of Gulf cooking, the Gulf Coast seafood guide. The US guides page has more.

Spring is short. In the Mosey app you can rate each boil, write down the spice and the sauce and keep a list of where you ate the best pot of the year. Invite your crawfish crew with a link, and every friend can add the boil they swear by, with a tag for the patio or the picnic table.