Best Crawfish In New Orleans

Best Crawfish In New Orleans – Clesi’s, Bevi Seafood Co., Seithers, and Crawfish King are all slinging hot boiled crawfish to kick off 2022

The first publicized restaurant crawfish boil happened about a month ago in Mid City at Clesi’s, one of the city’s favorite spots for the seasonal staple. But crawfish season and Carnival season usually go hand in hand, and with King’s Day, January 6, behind us, mudfly season is officially in full swing in New Orleans restaurants.

Best Crawfish In New Orleans

Top local seafood destinations like Clesi’s, Bevi Seafood Co., Harahan’s Seither Seafood, and Crawfish King in Gentilly have all alerted diners that crawfish season has arrived for them, and while some got an early start with a special boil in December, they are now on the menu regularly. Bevi’s first boil was a few weeks before the New Year, and they’ve been cranking them every weekend since.

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Crawfish King, the seafood and barbecue restaurant and market from longtime crawfish boil caterer Chris “Shaggy” Davis, has also had sacks for sale for a few weeks, and here, unlike the other places, live crawfish are also available for take-home boilies – this weekend they’re going for $3.75 a pound live, and $5.75 boiled. And after taking a few weeks off for the holidays, Jason Seither of Seithers Seafood fame in Harahan is back to the boil as good as this week, serving up crawfish trays known for unexpected inclusions like sweet potatoes, artichokes, and whole bulbs of garlic.

Be sure to check restaurants’ social media pages or call before you go to make sure they have crayfish in stock. For a full list of places to find hot-boiled crawfish in New Orleans, see Eater’s guide. Spring means crawfish season in New Orleans, and that means picking the best place to enjoy an old fashioned boil. This list is far from comprehensive – in fact, it’s more like a drop in the bucket – and that’s a good thing. We are lucky enough to live in a place where boiling happens in bars, restaurants and backyards every day this time of year.

Located on St. Claude Avenue in the Bywater, Sal’s sells cheap boiled seafood, fried chicken and po-boys from an amazing concrete building. The crawfish is spicy, and that spice carries over to the corn and potatoes for some of the spiciest sides we’ve ever tried.

The lobster is also buttery and garlicky; they have a particularly rich taste. As the season progresses Sal’s offers weekly half price deals, usually starting around Easter. There is plenty of seating inside, and there is counter service. Don’t expect much of a stay here.

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Cajun Seafood opened its original location on S. Broad Street in 1995 and remains, in the words of many locals, “The best smelling corner in the city” (as the company’s website reminds us). Since then, Cajun expanded to three more locations (all family owned and operated), and the one on N. Claiborne is located in Tremé. Usually the counter service area has to wait, sometimes dragging around the outside of the building on Saturday afternoons and during the second lines.

Varied offerings include po-boys, Chinese food, boiled seafood, ya-ka-mein (also spelled yaka mein – a magical mix of shredded beef, noodles, green onions, egg hard cooked, and broth), and fried chicken, as well as a variety of fresh seafood choices. The boil is fairly spicy, with a pleasant clove and garlic flavour. It’s a middle of the road crayfish – a crowd pleaser.

Bevi started in Metairie, and Chef Justin LeBlanc expanded to this second location in Mid-City, much to the delight of the locals. The lobster is fresh and a nice size, and the menu also includes po-boys (try the smoked oysters or cochon de lait) and fried seafood. Bevi sells cooked and raw crayfish, shrimp, and crab when in season, as well as oysters. The counter-service restaurant has plenty of seating, and prices for boiled crayfish remain competitive throughout the season.

This Seventh Ward is near the corner of St. Bernard Ave. and Broad St. known for its boiled seafood and fried chicken. The boil has strong hints of clove, and a deep, delicious flavor as well as a gentle, lingering heat. It’s counter service only – but you come for the food, not the atmosphere. The po-boys are plentiful, well priced, and also highly regarded.

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It’s quite a journey, but Salvo’s offers delicious boiled seafood at better prices than most restaurants in the city. Their all-you-can-eat seafood specials rotate nightly between crab, shrimp and crawfish, but crawfish is also consistently available by the pound in season.

The full-service restaurant has been open since 1984, and also offers sandwiches, steaks and ribs, although most people come for the boiled and fried seafood specials. The all-you-can-eat seafood meals also include all-you-can-eat sides.

Crayfish can be found in bars around the city in the spring. R Bar in the Marigny often serves up crawfish, and the Maple Leaf is known for its boil directed by Jason Seither (of Seither’s Seafood), who offers a unique boil with carrots, garlic , and sweet potatoes, among other unusual vegetables that are sometimes added to it. the pot. The 24-hour Three-Legged Dog in the French Quarter also has weekly brews, and the Mid-City Bayou Beer Garden throws occasional brews on its expansive back patio, specifically during Saints games. Pearl Wine Co., a wine shop/bar combo located in the American Can building in Midtown, also hosts a great occasional brew popup that usually coincides with special events like bingo night or wine tasting. Whether you’re a New Orleans native or a first-time visitor, Spring in NOLA means one thing: boiled crawfish. Get ready to boil, peel and eat this delicious Louisiana favorite, and check out our guide to the best of the best.

This local favorite is known for its award-winning hot and spicy lobster. Venture Uptown to this casual, family-friendly restaurant.

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A favorite spot for watching the Saints in the Fall, Cooter Browns offers a delicious crawfish boil in the spring. For generations, Cooter Brown’s has been a downtown destination.

With the smell of boiling seafood wafting through the air, Cajun Seafood will have your mouth watering before you even see the menu. With multiple locations in the New Orleans metro area, stop by for a hearty portion of delicious crawfish to go.

Feeling a little fancier? Check out Superior Seafood, located along the famous St Charles Avenue. With on-site and catering options, Superior can fulfill all your crayfish needs.

This hub is full of soul food, but you can’t pass up their crawfish when they have it. Swing by their original location on Elysian Fields, or check out their new spot on Tulane in Mid-City.

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Why get just crayfish when you can have a full seafood boil? Their boils include crayfish, crabs, oysters, and shrimp.

The name says it all! Swing by Clesi’s to enjoy fresh boiled crayfish, or call them to come and cook for you!

Try Vietnamese-style (what Louisianans call Viet-Cajun) crawfish loaded with garlic butter at BOIL on popular Magazine Street.

Get some fresh air and enjoy a crawfish boil on Lake Pontchartrain at Blue Crab. Wash them down with a frozen cocktail!

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Satisfy your Asian food and seafood cravings at Mukbang Seafood. Enjoy Viet-Cajun-style boiled crawfish and other seafood on beautiful Oak Street.

There’s nothing like devouring lobster with your favorite people on a warm and sunny NOLA day…but where? If you would prefer to taste your crayfish in a park or on the water, then these extraordinary spots will never fail you.

Along the banks of the mighty Mississippi, the Fly is a grassy area perfect for relaxing in the spring and summer sun. Bring a frisbee to throw around and hang out until sunset for a truly amazing view.

A picnic along the bay is sure to make you feel like a true New Orleanian. Relax along the water and watch as kayakers, paddle boarders, and ducks float by.

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Grab a blanket and enjoy the shade of the oak trees in City Park. After you’ve enjoyed yourself, you can walk the park to see all the fun activities the park has to offer.

Do you eat them? Although they may look scary, don’t worry – once you emerge, you’ll peel them off like a pro. First, grab the head and tail and twist, then pull them apart. You can either suck the boiling juice from your head (weird, but very good) or throw it out. Finally, pinch the end of the tail and pull the meat out of the exposed part. Voila!

If you enjoyed this page and are looking for even more insider tips, curated picks, and local guides to all things New Orleans delivered straight to your inbox, sign up for our newsletter monthly. Follow the link below and let the inspiration begin. It is almost impossible to overstate the importance of the lobster to Louisiana. Each year, over 100 million pounds of the “crawlers” are harvested, and local people eat the majority of that crustacean bounty.

These freshwater “little lobsters” hold most of their meat in their tail. But unlike real lobster, where you could eat one per sitting, folks

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