Crawfish Season in New Orleans: When & Where to Feast

Tails, Claws, and Cajun Spice: Where to Eat Crawfish This Season

In New Orleans, the arrival of crawfish season is as eagerly anticipated as Mardi Gras beads flying from a float. From the first chilly days of January to the warm evenings of early summer, the city turns into a paradise for lovers of these spicy, savory crustaceans.

Whether you’re a lifelong local or a first-time visitor, knowing when and where to dive into a proper crawfish feast is essential.

When Is Crawfish Season?

Crawfish season typically runs from January through early July, peaking in the spring months of March, April, and May. Early in the season, crawfish tend to be smaller and sweeter, while the later months bring bigger tails and bolder flavors. The sweet spot? Late March through mid-May, when size, flavor, and availability hit their stride.

Boils, Festivals & Backyard Feasts

You can find crawfish in New Orleans almost anywhere during the season—from backyard boils to massive public events. Many restaurants and bars host weekly boils, serving up steaming hot crawfish with potatoes, corn, and all the fixings.

The New Orleans Crawfish Festival, held each spring, turns the humble boil into a full-blown celebration with live music, dancing, and endless trays of crawfish. And during festival season, it’s not unusual to spot crawfish boils as part of the party at events like French Quarter Fest or Jazz Fest.

Top Spots to Feast

While you can’t go wrong with a friend’s backyard boil, these local favorites are famous for their crawfish:

• Cajun Seafood – A no-frills, flavor-packed staple with some of the city’s best spice blends.

• Bevi Seafood Co. – Beloved for its perfectly seasoned crawfish and generous portions.

• Cooter Brown’s – A neighborhood hangout where beer and crawfish flow equally.

• Seither’s Seafood – Known for creative sides and crawfish served with plenty of personality.

The Joy Is in the Peel

Part of the fun is getting your hands dirty. Crawfish are meant to be peeled and eaten with friends, conversation flowing as fast as the beer and sweet tea. Whether you’re a “pinch and suck” pro or a curious newcomer, you’ll find that peeling crawfish is as much a social ritual as it is a meal.

Why Crawfish Season Matters

Crawfish season is more than a culinary calendar event—it’s a cultural tradition that brings people together. It’s when porches fill with laughter, music plays from every corner, and the smell of Cajun spices drifts down the block.

In New Orleans, the good times roll all year, but during crawfish season, they’re served hot, spicy, and by the pound.