louisiana cajun crawfish boils: buying cooking and serving cajun crawfish, recipes for crawfish etouffee and jambalaya, and more  fascinating facts & ideas

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Be sure to bookmark our Cajun Crawfish page!  Click Here to Add Us to Your Favorites! Crayfish, Cray Fish, Crawfish, Craw Fish Everything You Ever Wanted To Know About Louisiana Cajun Crawfish Hungry for Crawfish? Whether you call them Crawfish, Crayfish, Mudbugs or Crawdads, we've tried to put together a few facts on these interesting Cajun critters. How did the lowly crawfish gain such prominence in our culture? Well, actually, Native Americans in the area were the first credited with harvesting and consuming crawfish even before the Cajuns arrived on the scene. They used to bait reeds with venison (deer meat), stick them in the water and periodically pick up the reeds with crawfish attached to the bait. By using this method, the Native Americans would catch bushels of crawfish for their consumption. By the 1930s nets were substituted, and by the 1950s the now ubiquitous crawfish trap was widely used. The trap is still the current method of harvesting mudbugs. Louisiana leads the nation in the production of crawfish with approximately 100 million pounds of crawfish per year. About half of the production comes from the Atchafalaya Basin and half from an extensive aquaculture system which involves some 135,000 acres of ponds throughout the state. If you have Real Video Player or Windows Media Player on your computer, we have a video clip called "Cajun Crawfish: Catching, Cooking and Eating" that we think you'll enjoy. Just click the link to play. RealOne Player               Windows Player Courtesy of "Folklife in Louisiana" at http://www.louisianafolklife.org/ Sources: Kenneth Delcambre, Breaux Bridge City Historian; Jim Bradshaw, History of Acadiana; Jimmy Avery and Dwight Landreneau, Lousiana Crawfish, LSU Agricultual Center, and www.geobop.org       Click Here to Contact us