Products ›› Fish Information ›› Crawfish
 Crawfish are fresh water crustaceans that look like miniature lobsters. Commercial size is about 3½ inches. They grow wild in every continent except Africa, but most of the product used in the U.S. is farmed commercially in the South. Ninety percent of U.S. production comes from Louisiana where they are grown in rice fields. Crawfish are sold live during harvest season from November to June. It takes 7 pounds of crawfish to produce 1 pound of meat.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. Remove plastic wrap. |
| Basic Washing Preparation |
Wash crawfish in salt water. Let sit for 5–8 minutes. Stir gently to remove grit. Place into pan and pour boiling water over top. Let stand for 10 minutes. When cool, separate heads from tails. Remove crawfish fat from the head (fat is orange in color) with small knife. Remove shells from tails, being careful to remove veins. Keep fat and meat seafood. |
| Crawfish Jambalaya |
2 lbs crawfish tails, 2 tbs oil, 2 med. chopped onions, 3 shallots garlic cloves, 3 1/2 tsp salt, 1/4 tsp cayenne, 1 cup rice, 2 cups water, 1/4 cup chopped parsley. Mix ingredients in small bowl. Slice crawfish tails and place in baking dish. Cover with mixture. Bake uncovered in oven at 400°F for 20 minutes. |
| Boiled |
Put washed crawfish in a large kettle with a tight cover. Add 3 gallons of water, 1 lb. salt, 1 tbs ground red pepper. Bring to boil. When steam appears around edges of cover, start cook time of 8 minutes. Lift crawfish from water. Let cool. The seasoned water can be used in some recipes.
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