Dinner at Hambone’s Cajun
Grill in Palestine, Texas
Crawfish
Season
Purchasing, preparing,
and purging a Texas tradition
STORY AND PHOTOS BY PENNYLYNN WEBB
I
t’s crawfish season in Texas. This time-honored tra-
dition runs from January through July for crawfish
caught in the wild. Known by many different names,
including crayfish, mudbug and crawdad, these red
crustaceans become a culinary star at this time of year,
especially during Mardi Gras.
Crawfish are freshwater crustaceans. There are more than
30 different species of crawfish in Louisiana, but only two that
are commercially important to the industry – the red swamp
crawfish and the white river crawfish.
Crawfish, high in quality proteins and low in calories, fat,
and saturated fat are a healthy food and a good source of vi-
tamins.
In January they are smaller; in June they are harder to peel.
Still, anytime is a good time for crawfish.
Crawfish is eaten at home, restaurants, family reunions,
company gatherings, and festivals. At home gatherings it’s
called a crawfish boil.
Learn what you need to cook your own mudbugs, tips on
buying them, how to purge and prepare them to cook, how
to eat them; appetizers, sides and desserts that pair well; the
perfect play list; top festivals to attend; and recipes for the
leftovers.
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T H E T E X A S F O O D IE