In Louisiana, crawfish is more than a local delicacy—it’s a dedicated food group. It is the centerpiece of springtime birthday parties, graduation celebrations and family gatherings and it is the culinary highlight for many visitors. To experience a crawfish boil is to experience everything that makes Louisiana a traveler’s delight: the authenticity of the culture, the joie de vivre, or joy of life, of the locals and the most delicious and exotic food to be found without crossing an ocean.

The history of crawfish intersects with Louisiana’s agriculture and religion, both integral parts of the state’s identity. Crawfish were first harvested from the deepwater of the Atchafalaya Basin and later became a farmed commodity when farmers turned their flooded rice fields into crawfish ponds to meet demand. The crustacean is the gastronomic anchor of the Lenten season during which Catholics abstain from meat on Fridays.

Crawfish season generally peaks in April but depending on weather, it can start as early as November and last through the following June. Restaurants across the state serve up the backyard boil experience. Crawfish is offered by the pound—three pounds is a good starting serving size—with the customary sides of corn on the cob, potatoes and maybe sausage or mushrooms which are boiled with the crawfish to soak up the flavor.

If you prefer your crawfish served with a side of music, check out the many crawfish festivals throughout the state—including the largest in Breaux Bridge, the Crawfish Capital of the World. To get the full bayou-to-table experience, take an airboat, kayak or canoe, or even go crawfishing yourself.

Louisiana is waiting to welcome you and pass a good time. Visit LouisianaTravel.com to plan your culinary adventure.