Live Crawfish Near Me – There are two crawfish seasons a year. The Louisiana crawfish season runs from January to July and the California crawfish season from July to October. The seafood restaurant industry relies on fresh Louisiana crawfish for the first part of the year, but California crawfish is the latest product that can help restaurants extend the availability of fresh crawfish to their customers. We source live crawfish from our state of the art processing plant in California from July through October. Our company works with local farmers to ensure that the highest quality live crawfish are shipped directly to you. 2016 was one of our best years and we had zero death claims. California Crawfish is committed to bringing the best crawfish to our loyal customers at the most competitive prices.
We are originally from Louisiana and have deep knowledge and relationships with the seafood industry. During the Louisiana season, we ship crawfish directly from the best Louisiana farms to ensure the highest quality crawfish at great prices. Our exclusive relationship with Louisiana and California crawfish ensures fresh crawfish for our customers from January through October.
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Most competitors pay you separately for shipping costs when you pick them up at the airport.
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An average restaurant uses 800 bags of crawfish each year. They save $4000 a year by ordering through us because we don’t pay you for the shipping fees associated with box and gel ice packs.1. Please remember to give us 2-3 days advance notice for orders (more notice is needed around holidays). However, the sooner you place your order, the better. We ship orders a day in advance to ensure you receive them in time for your party or event. 2. Any questions before ordering, call Kyle at 985-226-6444. 3. Some orders may be filled the same day if received early in the morning; However, these orders must be phoned in or placed on the order form through the website the night before. 4. Also note that we fill our orders on a first-come, first-served basis. The sooner you order, the better. Thank you! We deal in only the highest quality crawfish, wild (spillway) with unlimited resources and excellent service available year round since 1990. Note: Price is not the only variable that goes into shipping live crawfish. Other variables include quality crawfish arriving live, crawfish being shipped from New Orleans International (more flights than metro airports) or overnight delivered to your door via FedEx Priority, seven days a week. Shipped by the most experienced live crawfish company in Louisiana, and unlimited quantities; Also other companies cannot supply all year round as much as we can. Please note that we have been the #1 shipper of live crawfish in the United States since 1990. Please check out our past customer reviews!! Note: Please note that normal people do not want to eat small, dead fish. After you factor in the upset guests and dead crawfish, cheap doesn’t seem so cheap.
Don’t let your party turn into a disaster. Go with a proven company that has been specializing in live crawfish shipping since 1990!
Order at least 30 LBS PER any recipe on our list (any leftovers can always be frozen if at room temperature)
Airport and door to door delivery available Scroll down to view all products and prices Minimum order £30. February comes first, on a first-come, first-served basis in that the Super Bowl is February 12 and Mardi Gras is February 21. Supplies are limited. These prices are only to secure your paid order. If the price drops we will adjust accordingly.
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Fresh or frozen scalded (partially cooked, unseasoned) Louisiana Giant Wild Swamp Crawfish, 15-18 ct. (100 pounds and more, call for price)
Turdkan (turkey, duck and chicken) – stuffed with cornbread, crawfish, oysters, rice, seafood or shrimp dressing. Baste, then bake at 350 degrees for 4 1/2 hours. Feeds 10-15 people. Approximate weight 8-10 pounds.
Please note: Prices are subject to change as the season progresses, due to weather, availability, and quantity ordered. Crawfish prices are lowest and highest in the spring and summer months.
Note: These prices are F.O.B. New Orleans packaging included. Air freight is sent freight collect. Only credit cards are accepted for freight payments at the airport.
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These prices are estimated prices charged by the airline and can only be paid by credit card at the airport when you pick up your order. That way you know exactly what you’re paying for shipping.
Use the tracking information we provide in your confirmation email to track your shipment, get directions to the airport cargo area, and more.
Please make sure to track the order to get the exact time and date of arrival. Airline shipping can usually be done 7 days a week.
Unlike many of our competitors who ship from small regional airports where your products sit in a heated warehouse for limited flights, we ship from New Orleans International Airport (MSY).
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40 pounds. = $230.00 shipping charge add 50 lbs. = $260.00 shipping charge add 51 lbs. And higher = call or email for a quote
Hawaii, Michigan, Oregon and Washington State: Only freshly cooked or frozen Louisiana crawfish may be shipped to these states; However if you obtain and mail a permit from your local Wildlife and Fisheries Department and you are a wholesaler or restaurant, we can ship live to these states, except Hawaii. At the end of the season we start shipping deepwater lake crawfish which is a different species that is only available from August to October that we can ship to these states, except Hawaii.
Claims: If your shipment does not arrive on time or is lost, you must contact us immediately (within 1-3 days) so that we can file a claim. All shipping companies have time limits for making a claim and we cannot refund your money if you do not contact us in time to make a claim. Your refund will be processed once we receive it from the shipping company.
Before ordering, please refer to the shipping charges and instructions above. A tracking number is emailed to the address on your order form – if you do not receive a confirmation email within 24 hours, please call 985-226-6444. Please check your email.
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Note: Any order cancellations or changes must be confirmed by us upon receipt of your message one day prior to the shipping date.
Monday – Friday, 8am – 5pm Central Time Disclaimer: Warning – If you are allergic to shellfish (oysters, crawfish, crab, etc.) you should not eat this product. If you do this and the company is not responsible.
Tracking your order: A tracking number is sent to the address on your order form. Use the phone numbers and websites below to track your shipment. You can track the shipment after 5:00 p.m. central time Note: We always choose the best shipping method available for our customers’ shipments. However, airlines carry cargo on flights which they think is the best way which may not work according to our specifications. Therefore, when it is out of our hands, we are not responsible for the action, but if it happens, we promise that we will work with you in this regard. Please call us at 985-226-6444 for assistance.
Shipper Phone Website (click link below) Federal Express 800-463-3339 Federal Express Tracking Website UPS 866-742-5877 UPS Tracking Website
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Shipment Phone Tracking Website (click link below) Cargo Instructions (click link below) Southwest Cargo 800-533-1222 Southwest Cargo Tracking Website Southwest Cargo Locations (SWA Cargo Sections information about
Fill a very large pot 1/2 full with water. Add all the ingredients except the seafood (corn, potatoes, onions, shallots, mushrooms, etc.). Boil the ingredients for 20 minutes except the frozen corn and mushrooms – boil it for 10 minutes. Drain the vegetables and bring the water back to a boil. Add seafood and boil for 5 minutes for crawfish, 20 minutes for crabs and 3 minutes for shrimp. Remove from heat and allow the seafood to soak for 5 minutes with the lid on. Remove the seafood from the water. Serve with seafood. To serve Cajun style, place lots of newspaper on a long table, and place dried vegetables and seafood on the newspaper. Allow 4-5 lbs. For eating heavy crawfish, 2-3 lbs. To eat light or fresh crawfish.
Pour mayonnaise into a medium bowl and whisk with a fork until creamy and smooth. Add the rest of the ingredients and mix well. Put in individual small bowls for each person and serve with boiled seafood. Use it to dip boiled seafood and vegetables. Saltine crackers also taste good in this dip.
Mix all the ingredients except salt and red pepper well. Place the mixture in muslin or cheesecloth (a highly breathable fabric) and tie with string to make a bag. Combine the pot in water with salt, red pepper and vegetables. Let the water boil for 10 minutes. Remove the vegetables, return the water to the boil and then add the seafood. Boil for 5 minutes for crawfish, 20 minutes for crabs and 3 minutes for shrimp. Remove from heat and allow seafood to cool
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