As Lent culminates this weekend with Easter Sunday, officials hope the threat of coronavirus curtails the traditional large family gatherings for crawfish boils and Easter egg hunts.

No matter what else you use in your crawfish boil, one crucial ingredient is patience. That’s what enforces the proper timing through the cycles of soaking, boiling and resting the ...

Louisiana crawfish suppliers struggle to get their hands on crawfish during what some call the busiest time of the year ahead of popular tourist events like Mardi Gras.

KAPLAN, La. (KLFY) A slow start to crawfish season has caused high prices for the southern specialty. From the mosquito spray killing off baby crawfish to the cold temperatures keeping them from gr… ...

Crawfish boils trace back to Cajun and Creole communities in western Louisiana; ... 5 pounds small red potatoes, halved 5 pounds andouille sausage, cut into 1-inch pieces.

From there, the crawfish are added to conveyer belt where they’re washed and sorted. The small ones get sent back into the fields to grow and reproduce for the next crop, and the larger ones are ...

Crawfish season 2024: Expect high prices, if you can find any at all 'Everybody is screaming and hollering for them, but we don't have them. Right now, when I should be at work, I'm at the gym ...

"Plan for 3 to 5 pounds of boiled crawfish per person, 2 small potatoes, 1 small ear of corn, and ½ link of sausage per ...

Louisiana produces 90% of the United States' crawfish. Most of the farmed crawfish comes from rice fields in one small area of Cajun country. There, the industry is fairly new. In the 1980s, rice ...

BATON ROUGE, La. (WAFB) - Crawfish season is in full swing and local seafood joints are selling the southern specialty every day. One of them is Montalbano’s off Florida Boulevard. Randy ...

NEW ORLEANS — Congressman Troy Carter is partnering with the Small Business Administration to bring federal aid to crawfish farmers.During the first seminar on Monday, officials with Carter’s ...

The crawfish were still as expensive as the first time, but they were a bit larger. Back home, I related the dining experience to a learned friend whose father is in the seafood business.