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. Our producers have a quality inspection process that ensures Louisiana crawfish meet high standards of quality and safety—for better taste and better nutritional value.
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Crawfish, which are freshwater crustaceans, are abundant in the swamps and marshes of south Louisiana. Although wild-caught crawfish, particularly from the Atchafalya Basin, are still significant to production, there are thousands of acres of crawfish ponds managed by farmers in the lower Gulf Coast regions that provide a consistent and readily available supply of fresh crawfish.
The combined annual yield ranges from 120 million to 150 million pounds. The total economic contribution to the Louisiana economy exceeds $300 million annually, and more than 7,000 people depending directly or indirectly on the crawfish industry.
Most crawfish are harvested between December and June, but March, April and May are the peak months when Louisiana supplies are greatest and quality is best. On rare occasions, crawfish may be harvested in July and August in the state.
Crawfish are an excellent source of high-quality protein and are low in calories, fat and saturated fat. They also are a good source of vitamin B12, niacin, iron, copper and selenium. Better yet, crawfish are easy to prepare, and they taste great! Connect with one of our producers here, and wow your family and friends with a terrific crawfish dish.