At the peak of what was forecast to be an “epic” crawfish season, COVID-19 has shut down channels of distribution threatening the livelihood of Louisiana crawfish farmers and the future of the industry.
With closure to dine-in service, it is reported that farmers can only sell 10 to 15 percent of what they catch. And with the elimination of Mexican seasonal workers, peeling operations have been curtailed. If consumers don’t support the $300 million per year industry now, it may not be able to recover.
Here’s how you can help:
- Purchase boiled crawfish from your favorite Order/Pick-up boiling station, restaurant, or market location. Many have drive-thru windows for your convenience. Check out this long list compiled by Candy Domengeaux, the Crawfish Ambassador with links, phone numbers and addresses.
- Download the app and order from a WAITR affiliated restaurant and have a 5-pound order (or more) delivered to your home.
- Find a crawfish farmer, seafood market, or supermarket that sells live crawfish by the sack and boil your own. You can also order online by searching for “live crawfish.”
- Buy more crawfish than you need now and freeze the tails to enjoy year-round. From my friends at LSU Ag Center, here’s a tutorial on peeling and freezing.
Here at Acadiana Table, we believe in Faith, Family, and Food, the holy trinity of our Cajun and Creole culinary culture. During this challenging time, we all need to support the many local businesses that make our food culture unique and help preserve and promote our rich heritage.
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