Crawfish are popular in American cuisine.
In the USA, three species of crawfish are commonly raised on crawfish farms:
* red crawfish or red swamp crawfish (Procambarus clarkii)
* white crawfish or white river crawfish (Procambarus blanding acutus)
* deep water white crawfish (Procambarus zonangulus)
Louisiana is by far the largest producer of crawfish in the United States. The majority of Louisiana crawfish farms grow red swamp or white river crawfish. Both species are native to the Louisiana.
How to Cook Crawfish
Crawfish can be boiled, fried, or served in gumbo, etouffee, or other dishes. To prepare live crawfish for the table, wash in cool, clean water.
Discard any dead or non-responsive individuals. After washing, the crawfish are typically boiled for about 5 – 10 minutes.
After cooking, the meat can be removed from the claws and tail and served hot or cold. Crawfish are also available pre-cooked and ready to eat.
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