Enjoy best crawfish in New Orleans
It’s Mardi Gras season when we can start to enjoy the weather, get outside with friends, family, and neighbors, and celebrate life! One of our favorite ways to do that is with a crawfish boil, and thankfully the highly anticipated crawfish season in New Orleans has officially begun. Besides being absolutely delicious, there are so many reasons to eat crawfish. They are low carb, nutritious, low fat and even Keto-friendly, plus they are an important commodity for Louisiana’s seafood industry.
HEALTH BENEFITS OF CRAWFISH
Besides being Louisiana’s favorite crustacean and a staple of Southern cuisine, there are some impressive health benefits of crawfish. Low in calories, Louisiana Wild crawfish are a low-fat source of protein, essential vitamins, and minerals, and they have nearly half the calories of roasted, skinless chicken breast. Crawfish are high in B Vitamins and minerals such as Calcium, Magnesium, Iron, Zinc and Phosphorous.
FACTS ABOUT LOUISIANA CRAWFISH
Louisiana crawfish accounts for 90 percent of the nation’s domestic crawfish and contributes more than $300 million in annual economic impact. Louisiana’s annual yield of crawfish ranges from 120 to 150 million pounds produced by the more than 1,000 crawfish farmers and 800 commercial fishermen who catch wild crawfish.
Crawfish look like tiny lobsters and are typically between 3 inches and 6 inches long. Crawfish inhabit freshwater lakes and streams, and the presence of crawfish indicates that the waters they are in are relatively clean, since they rarely live in waters that are polluted. The average person consumes 3 lbs. of boiled crawfish at a time, which equals approximately 6-8 oz. of meat.
HISTORY OF LOUISIANA CRAWFISH
The crawfish is a Jurassic Era creature more than 200 million years old. Crawfish have been part of the American culinary culture since long before the arrival of the early European settlers, and they were a staple of the diet of native people who lived off the land and often dried and stored crawfish for use when food was expected to be scarce. They are such an integral part of the landscape that in 1983 Louisiana became the first state in the nation to name a state crustacean, the crawfish.
ENJOY BEST CRAWFISH IN NEW ORLEANS
Deanie’s Seafood Restaurants offer some of the best crawfish in New Orleans. Our restaurants have been voted by New Orleans Magazine readers in their “Tops of the Town” poll as the #1 place in the city for boiled crawfish and are voted year after year among the top 3 best places to get boiled seafood in local publications Gambit and Where Y’at .
You can order boiled Louisiana crawfish prepared in Deanie’s signature seasoning mix at our three restaurant locations. Deanie’s Seafood Market in Bucktown and its online store Shopdeanies.com offer boiled as well as live crawfish and boil seasoning mix to throw your own crawfish boil at home, whether located in New Orleans or anywhere in the continental United States..
Need a few pointers on how to peel crawfish? We’ve got your step-by-step guide. Happy Crawfish Season, and Bon Appetit!