Crayfish

Crayfish are closely related to lobster and are cooked frequently in Louisiana as a fixture of traditional Creole cuisine.

The average crayfish is three inches long and the tail is its only consistently edible appendage.

Fast Facts

1. AKA: Crawfish, Crawdads
2. Crayfish are freshwater crustaceans
3. Like lobsters and crabs, Crayfish have nineteen body segments
4. Mexican crayfish are known as "Acocil"
5. American crayfish often suffer from "Crayfish Plague"

Crayfish in American Cuisine

To make traditional Louisiana crayfish, the animals are dropped into boiling water seasoned with garlic, salt and lemons. Potatoes and onions are also added to the boiling mixture.

After boiling, the crayfish and vegetables are drained and further seasoned with salt, pepper and lemon juice. The crawdads are served whole.

Crayfish in Other Cuisines

Parts of Europe and China also favor the crayfish as a boiled seafood. In Chinese cooking, the crawdads are either steamed or stir fried with hot peppers.

In Norwegian and Swedish cooking, crayfish are boiled in water seasoned with dill and ale.

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