Crawfish Lovers Rejoice As Season Draws Near

I may not be Cajun by birth, but I definitely love Cajun cuisine. Specifically, I'm talking about crawfish. Every year I look forward to making my way to crawfish boils, whether it means going to a restaurant, or boiling them myself. Around this time each year, I start getting a bit antsy, because crawfish season is right around the corner.

Crawfish Season Starts in January

While it's not peak season for them, crawfish season technically opens up in January. You'll see that that's when local restaurants will start opening up and begin their boiling times. Even though it's not the peak season for size or quantity, I don't personally see anything wrong with doing crawfish boils at this time. If nothing else, it'll just make you appreciate the larger crawfish later in the season. Plus, you have a base level to start at. It is still pretty chilly outside at this time, though, so outdoor events aren't always the greatest...

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The Major Events Come With The Arrival of Spring

Things really get rolling around March or April. The crawfish tend to be bigger, and there tends to be more of them. It also gives your and/or your boiling companions time to have tested out your recipes and get them perfected. This is what I would call primetime for crawfish season. Restaurants are in full-swing, grocery stores are selling them by the tons...it's a good time.

Season Wraps Up With Summer

All the fun pretty much winds down toward the end of June into July. The best crawfish have been caught, the biggest boils have been completed, and the waiting for next season begins again.

But, if you're a planner, you could have taken a bit of extra time and peeled some crawfish and stored it away so that during the off-season, you could make etouffee or gumbo. Crawfish season may only be part of the year, but it's ALWAYS a good time to have crawfish.