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Procambarus clarkii, known variously as the red swamp crayfish, Louisiana crawfish or mudbug, [3] is a species of cambarid crayfish native to freshwater bodies of northern Mexico, and southern and southeastern United States, but also introduced elsewhere (both in North America and other continents), where it is often an invasive pest.
In 1983, Louisiana designated the crayfish, or crawfish as they are commonly called, as its official state crustacean. [19] Louisiana produces 100 million pounds (45 million kilograms) of crawfish per year with the red swamp and white river crawfish being the main species harvested. [ 20 ]
About 70%–80% of crayfish produced in Louisiana are Procambarus clarkii (red swamp crawfish), with the remaining 20%–30% being Procambarus zonangulus (white river crawfish). [12] Despite the large-scale production in Louisiana, most frozen crayfish available in supermarkets in other states are Chinese imports.
Amid a crawfish shortage in Louisiana, the nation’s top producer of the crustaceans that are a staple in Gulf Coast seafood boils, Gov. Jeff Landry issued a disaster declaration for the impacted ...
Losses for the Louisiana crawfish industry are estimated at nearly $140 million — more than half the typical annual yield, according to the LSU AgCenter.
Crawfish are raised on rice fields and burrow underground in ponds. But as a result of Louisiana's summer heat and drought, many did not make it this season. How bad is it for farmers?
However, Louisiana crawfish remain in demand locally. In 2018, 93% of crawfish farms in the US were located in Louisiana. [15] Louisiana crawfish are usually boiled in a large pot with heavy seasoning (salt, cayenne pepper, lemon, garlic, bay leaves, etc.) and other items such as potatoes, corn on the cob, onions, garlic, and sausage. There are ...
At the annual Louisiana Crawfish Festival in St. Bernard Parish, fans chowing down on crawfish pasta, bread, pies and etouffee said the crustaceans have been limited so far this season.