Crawfish

The image above is a typical scene from a crawfish boil you might see in Louisiana—crawfish spread out, covering a table surrounded by people. Crawfish are a crustacean and food unique to Louisiana that is important in our culture. Many people from other cultures or areas who are not accustomed to these creatures, which look like tiny lobsters, would consider crawfish only acceptable as bait, but in Louisiana crawfish is a prized cuisine.

People who live in Louisiana look forward to spring, when crawfish are in season. The season usually lasts from mid-November through June. The crawfish season coincides with the Lenten period, in which many Christian denominations, especially Catholics, give up meat on Fridays. Many substitute crawfish for meat on Fridays. Eating crawfish is usually mixed with social events or gatherings. These events are an opportunity for friends and family to gather and, as many in South Louisiana say, “Laissez les bon temps roule” or, “Let the good times roll!” Crawfish are boiled in large pots with a strong, spicy blend of seasonings. Usually, other foods such as sausage, corn, and onions are also boiled along with the crawfish. Crawfish boils provide an opportunity for people to socialize and dance to music associated with Louisiana.
In addition to crawfish boils, Louisianans have found numerous ways to cook the small crustacean. Crawfish were first used when Louisiana was first settled. Dishes were created from the ingredients that were readily available in Louisiana. Crawfish, being abundant in the area, became a staple of the cuisine. Today, people use crawfish is pasta dishes, etouffees, jambalayas, bisques, and other regional dishes. These dishes are usually rich, spicy dishes that reflect the heritage of the residents of Louisiana that includes African, Spanish, and French roots.
In addition to Louisiana resident’s love of the food, crawfish also create an important industry in South Louisiana. It is estimated that crawfish harvesting creates a $60 million industry. 98% of the crawfish harvested in the US and 90% of worldwide harvest come from Louisiana (Wikipedia). 70% of the worldwide crawfish harvest is consumed in Louisiana. Crawfish are usually harvested from rice ponds, another important industry in Louisiana. Baited traps are placed in these shallow ponds, which gather large numbers of the crustacean. Crawfish are sold live, for boiling, and to processors, who cook, package, and sell the tail meat.
Louisiana is a state filled with unique culture not found elsewhere. Crawfish, loved by Louisianans, will continue to be important to Louisiana both industrially and culturally. Crawfish are an important base in the cuisine that Louisiana is known for. For this reason, crawfish is an appropriate symbol of Louisiana and the way of life for the people who live here.