Species Name:Procambarus clarkii
Red Swamp Crayfish are the most commonly farm-raised species of Crayfish raised in the U.S.
Where – Louisiana and N. California
How – Farm Raised
You can keep it simple with a crayfish boil, or incorporate these tasty crustaceans into soups, bisques, gumbo, étouffée, crayfish pie and pasta dishes. The meat has a sweet flavor and cooks up firm.
For Your Menu
Of course Crayfish are popular around Mardi Gras, but they can add a southern touch to your menu any time of year.
For Your Waitstaff
A first-time crayfish eater may find they taste like shrimp – sweet and delicious! Don’t forget an icy cold beer (maybe even one from Louisiana)!
For Your Retail Display
Stick a bottle of Tabasco sauce into your Crayfish display – these two iconic Louisiana flavors go great together!
SPECIAL ORDER ONLY: 3 Days Lead Time. No Monday Sales.