In early spring, when the weather grows warmer and the rain picks up across southern Louisiana, the farmed and wild crawfish that grow there reach a perfect balance of size and flavor.Whether you call them crayfish, crawdads, crawdaddies, ecrevisse, mudbugs, or crawfish, these small lobster-looking freshwater crustaceans reach their peak around then in Louisiana, which produces up to 95 percent of the nation’s harvest.
Crawfish season in bayou country generally runs from November into early summer, but spring time is prime time. By Easter, farmed and wild crawfish are abundant through the Southeast region, including restaurants and markets across Alabama.
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