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1. Please note that try to give us 2-3 days advance notice for orders (more notice is required during holidays). However, the sooner you place your order, the better. We ship orders a day in advance to insure you receive them in time for your party or event. 2. Any questions before placing an order, call Kyle at 985-226-6444. 3. Some orders can be filled the same day if received early in the morning; However, those orders need to 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 earlier you order, the better. Thank you! We only deal in high quality crawfish, unlimited resources in the wild (spillway) and excellent service available all year round, since 1990. Note: Pricing is not the only variable that goes into shipping live crawfish. Other variables include quality crawfish that arrive live, shipped to your door via New Orleans International (more flights than metro airports) or overnight via FedEx Priority, crawfish shipped seven days a week by Louisiana’s most experienced live crawfish company, and unlimited quantities; Other companies can’t supply year-round as well as we can. Please remember that we have been the #1 shipper of live crawfish in the United States since 1990. Please see comments from our past customers!! Note: Please remember that the average person does not want to eat small, dead crawfish. After you count the disappointed guests and the dead crawfish, the cheap price doesn’t seem so cheap.

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Don’t let your party turn into a disaster. Go with a proven company that has specialized in shipping live crawfish since 1990!

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ORDER ANY COMBINATION ON OUR LIST AT LEAST 30 LBSPER (ALWAYS REFRIGERATE IF SOME LEFT AT ROOM TEMPERATURE)

Comments from customers Sign up here to receive price updates throughout the year AIRPORT AND DOOR TO DOOR SHIPPING AVAILABLE

Kyle LeBlanc Crawfish Farms has been a family owned business since 1990 and has been in the business of selling quality crawfish and other fine Louisiana seafood and food products. We and our ancestors have lived around crawfish

And regardless of other great Louisiana food products for people around America, crawfish has been known as a delicacy here since the early 20th century. Crawfish were once thought of as poor man’s food because they were plentiful and easy to catch. They soon became more and more popular and people started to get “crawfish dirty”. Crawfish boils are very popular in southern Louisiana – people invite friends and family over to serve crawfish boils, usually during the spring and summer months when crawfish are plentiful and cheap. When the crawfish is boiled, you can usually plan to order about 1-2 pounds. per person (3-4 lbs. for a heavy crawfish meal) unless you have other items to serve such as sausage, potatoes, corn, etc. Also, brewed goes great with cold beer. A crawfish boil is a delicious excuse to call over some family and friends. And we at Kyle LeBlanc Crawfish Farms want to spread this Cajun tradition across the country. Leftover crawfish are great for making crawfish dishes like etouffee, bisque, stews, fries, etc. (see our recipes). We also include crawfish recipes with your order. Any crawfish you don’t eat in the 2-3 days after your party, you can peel and store these leftover crawfish in your freezer until you’re ready to cook them. Our live crawfish come in 2 sizes: jumbo and extra large. We mainly sell Procambarus Clarkii (Red Swamp Crawfish) and Procambarus Actus Actus (White River Crawfish – Spillway Crawfish – Belle River Crawfish). We sell live and boiled crawfish year round, however, they are more plentiful and cheaper in the spring and early summer. Crawfish and our other Cajun products can turn any routine holiday into Mardi Gras! We have other Louisiana seafood and food products such as shrimp, crab, turtle and alligator as well as prepared foods containing these products and crawfish such as sausages, boudin, pies, patties, etc. We also have Turkduckens, which is a boneless duck. Boneless chicken wrapped boneless turkey stuffed with crayfish or shrimp dressing or rice dressing. We supply recipes with your order; However, we do provide recipes on our web site.

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We only deal in high quality crawfish shipped overnight, wild (spillway) and farm cultivated with unlimited resources and best services available all year round.

Note: Pricing is not the only variable that goes into shipping live crawfish. Other variables include quality crawfish that arrive alive guaranteed, crawfish shipped from New Orleans International (more flights than metro airports), crawfish shipped seven days a week by Louisiana’s most experienced seafood company, and unlimited quantities; Other companies cannot supply year-round. Please remember that we have been the #1 shipper of live crawfish in the United States since 1990. Please see comments from our past customers!!

Note: Please remember that the average person does not want to eat small, dead crawfish. After you count the disappointed customers and dead crawfish, the cheap price doesn’t seem so cheap.

Minimum 30 LBS PER ORDER (can always be frozen if any left over) ONLY COMPANY WITH LIVE CRAWFISH AVAILABLE YEAR ROUND

How We Ship Our Crawfish

Crawfish are freshwater crustaceans closely related to lobsters. They are also known by other names such as crawfish, crawdads, red claws, and mudbugs (they don’t eat mud, they sometimes live in it and are not bugs). Crossfish are crustaceans – they have a shell and five pairs of legs. As they grow, they shed their shells and grow new ones. Crawfish are sold for consumption, as bait and as pets.

The two main species of crawfish in Louisiana are the Red Swamp Crawfish and the White River Crawfish. The red swamp crawfish has a red pigment on its body and a blue blood vessel under the tail. White River crawfish have no red pigment and no blue blood vessels. When they are boiled, both species turn red; However, red swamp crawfish will be deep red.

You can often find crawfish in lowland wetlands in humid areas such as Louisiana, Texas, and Mississippi. They can be found in other states, but not in abundance.

In areas where water dries up, crawfish form mud mounds that look like small towers. If you live in southern Louisiana you usually see small mounds near ditches. Crawfish stay here until the water recedes. This is where female crawfish go to lay their eggs until they hatch.

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Crawfish have gill chambers that take in oxygen from the air. If crawfish are in humid environments, they can survive out of water for about 6-7 months with their gill chambers wet.

It’s easy – the male crawfish always holds the TV remote control. However, if there are no televisions, simply flip the little critter over and look for two short fat “legs” between the head and tail. These are actually organs used to transfer sperm. A mature male also has small “hooks” at the base of the last two pairs of legs.

Where are the baby crawfish? The female crawfish lays eggs that are fertilized and swim under her tail. The average crawfish produces about 300-400 eggs that take about 2-4 weeks to hatch (depending on the type of crawfish). After 2 weeks, the young crawfish leave the mother alone.

Crawfish’s favorite food is soft, decaying plant matter; However, they will eat anything – algae, shellfish, insects, plants, dead fish, etc. Crawfish are cannibals and will also eat other crawfish that molt.

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Crawfish are in danger of being eaten not only by Cajuns and Cajun wanna-bes, but also by alligators, fish, snakes, raccoons, minks, turtles and a variety of birds. Thank God there is plenty for everyone!!

It takes about 1-2 days for a new crawfish shell to harden. At that time they are very vulnerable to predators including other crawfish. They usually shed 10-11 times until they mature and stop growing.

Crawfish do not live more than 1½ to 2 years. They usually reach maturity in 2 to 6 months.

Cajuns participate in a springtime activity known as a “crawfish boil” where we invite friends and neighbors over to our homes to eat, drink and “have a good time.” Crawfish is boiled over a butane burner in a large pot with spices, corn, potatoes and onions. Once cooked, the pot is taken out, and all the ingredients are poured onto a large picnic table covered with newspaper or paper and everyone “digs in.” It is served with mayonnaise, ketchup and mustard dip (may have some other ingredients to spice it up).

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The crawfish head has an organ called the “hepatapancreas” which contains fat and is very abundant.

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