About a month ago, the first restaurant crawfish boil was about a month ago in Mid City at Clesi’s, one of the city’s favorite places for the seasonal staple. But crayfish season and carnival season usually go hand in hand, and with King’s Day January 6 behind us, mud bug season is officially in full swing in New Orleans restaurants.
Top local seafood destinations like Clesi’s, neighbor Bevi Seafood Co., Harahan’s Seithers Seafood and NOLA Crawfish King in Gentilly have all alerted diners that crayfish season is upon them, and while some have started early. with special december boils, they’re now on the menu consistently. Bevi’s first boil was a few weeks before New Years Eve, and they’ve been pushing them every weekend since.
NOLA Crawfish King, the seafood and barbecue restaurant and market of longtime caterer Chris “Shaggy” Davis, has also had bags for sale for a few weeks now, and unlike other places, live crayfish are also available for sale. boils. at home – this weekend they’ll be $ 3.75 a pound live and $ 5.75 boiled. And after taking a few weeks off for the holidays, Jason Seither of renowned Seithers Seafood in Harahan is back to the boil as well this week, serving up platters of crayfish known for unexpected inclusions like sweet potatoes, artichokes. and whole garlic bulbs.
Be sure to check restaurant social media pages or call before you go to make sure they have crayfish in stock. For a full list of where to find hot boiled crayfish in New Orleans, check out the Eater Guide.