Nothing beats having family and friends over for a big boil. We ordered direct from the producer for our reunion and they were delicious……– MARY SMITH
Tuscaloosa, AL


Louisiana crawfish is one of our most unique—and popular—exports. We invite you to meet our farmers and fishermen, and learn a little more about this great-tasting, highly nutritious and sustainable seafood.

People around the world have discovered the fun and flavor of a traditional crawfish boil. From a corporate event to a family gathering, nothing says ‘party’ like Louisiana crawfish!


Daniel McNamara, a PhD student with the LSU entomology department, is conducting a survey of crawfish producers and their experiences with mosquito abatement applications. The purpose of this survey is to assess mosquito abatement practices in the vicinity of crawfish farms, as part of a larger study of the risks posed by mosquito abatement sprays to crawfish production. The survey is anonymous, and consists of 19 questions which should take approximately 5 minutes to complete.

If you’re interested in assisting Daniel with their research, follow the attached link:


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Louisiana’s Crawfish Trade Directory

More than 1,600 farmers produce crawfish in some 111,000 acres of ponds. More than 800 commercial fishermen harvest crawfish from natural wetlands, primarily the Atchafalaya Basin. Read More>>>


The Louisiana Crawfish Promotion and Research Board (LCPRB) was created in 1983 by the Louisiana legislature to provide a voluntary method of raising revenues to be used for the purpose of developing markets for crawfish and for funding research to further the Louisiana crawfish industry. Read More>>>