By the time they found the Cajuns in Louisiana, they had shrunk so much that they hardly looked like lobsters anymore. This journey, over land and sea, was so long and treacherous that the lobsters began to shrink in size. After the Acadians (now called Cajuns) were exiled in the 1700s from Nova Scotia, the lobsters yearned for the Cajuns so much that they set off cross the country to find them. That is how serious Louisiana is about their crawfish!Ĭrawfish are descendants of the Maine lobster. Louisiana thus became the first state to adopt an official crustacean. On July 14, 1983, Louisiana’s governor approved a law designating the crawfish as the state crustacean. By the 1930s, nets were substituted, and by the 1950s, the crawfish trap was used. By using this method, the Indians would catch bushels of crawfish for their consumption. They would bait reeds with venison, stick them in the water, then pick up the reeds with the crawfish attached to the bait. The local Indians are credited with harvesting and consuming crawfish before the Cajuns arrived. In the spring, families will go out fishing on the bayous or crawfish farms in an age-old tradition that thrives to this day. Locals still hold the traditional crawfish boils, where friends and family gather to feast on pounds of crawfish. Most of the crawfish consumed in the United States are from Louisiana, although people from other states consider them a delicacy, too. Today crawfish are raised commercially and are an important Louisiana industry.
They are more tender than lobsters and have a unique flavor. They are also known in the south as mudbugs because they live in the mud of freshwater bayous. Crawfish have become synonymous with the hardy French pioneers who settled in the area after being forced by British troops to leave their homes in Nova Scotia.Ĭrawfish (or crayfish) resemble tiny lobsters. Nothing else symbolizes the Cajun (a person of French Canadian descent born or living along the bayous, marshes, and prairies of southern Louisiana) culture of Louisiana like crawfish. What looks, tastes, and smells like seafood, but doesn’t come from the sea? It’s crawfish, a freshwater shellfish that is considered a Louisiana delicacy. Learn about the History of Crawfish Boils, Jazz Brunches, and Reveillon Dinners – by Mark W.
Boiling crawfish is a festive event and eating is also thirsty work, so we made sure to have lots of beer on hand. Crawfish Boils are wonderful messy affairs that are best suited for the outdoors.
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