Louisiana Crawfish Company

Louisiana Crawfish Company Specializing in Shipping Live Louisiana Crawfish to Your Door!1-318-379-0539 www.lacrawfish.com The highest level of customer service. And our promise.
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Our History

In 1985, we opened our first family-owned and operated crawfish farm, with the vision of providing the highest levels of product, service and price. Over the years, as our company and selection expanded to meet the growing needs of our customers, our vision remained intact. Today, Louisiana Crawfish Company is the #1 shipper of live crawfish. And proud to serve our valued and loyal cu

stomers here, across the country, and around the world. Our Mission

Procure and provide the highest quality crawfish and seafood, ready-made dishes, spices and seasonings, supplies and accessories. The most convenient, reliable, and prompt shipping. At the lowest prices available. Our Commitment

Recently, Louisiana Crawfish Company reached some pretty amazing milestones:

OVER 30 YEARS IN BUSINESS! OVER 1,500,000 POUNDS OF SHIPPED CRAWFISH! All because of some pretty amazing customers. We know we’re not the only fish in the sea, and that you have a choice. So for your confidence and loyalty, you have our thanks. To continue to offer only the highest quality, best service and lowest prices…for many milestones to come. Since day one, we’ve kept a watchful eye over live crawfish production at our family farm. As demand grew over the years, so did we. By enlisting the top farms in Louisiana and top fishermen in the Atchafalaya Basin, we’ve been able to give our customers exactly what they want. The highest quality crawfish. For the longest period of time. With the best customer service. At the lowest possible price.

• The #1 shipper of live crawfish in Louisiana - more than all our competitors COMBINED! (better freight rates for us = better prices for you)

• The fastest shipping options available – catching, crating and sending - all in the same day!

• The industry’s first – and strongest – LIVE DELIVERY CASH-BACK GUARANTEE!

• The ONLY company to offer four different grade sizes - Jumbo, Select, Field Run and Bait Size.

Crawfish season may be winding down, but crawfish addicts don’t have to wait until next season to get their fix.10% OFF ...
09/01/2026

Crawfish season may be winding down, but crawfish addicts don’t have to wait until next season to get their fix.

10% OFF BOILED CRAWFISH TODAY ONLY!

Our whole boiled Louisiana crawfish are fully cooked, seasoned with our own Seafood Boil, then individually quick frozen so you can keep crawfish in the freezer year-round.

We’ve got options depending on what you’re looking for:

FIELD RUN
Our classic boil size, approximately 18/22 crawfish per pound.

SELECT
A larger premium option, approximately 12/17 crawfish per pound.

30 LB BOILED CRAWFISH SPECIAL
Thirty pounds of seasoned whole crawfish packed in 5 lb bags, making it easy to pull out exactly what you need.

PARTY PACKS
Whole boiled crawfish plus the extras for somebody who wants more of the complete boil setup.

And reheating them is simple. Thaw them first, then steam them or put them in boiling water for about two minutes. They’re already cooked, so you’re only heating them back through.

Or skip the reheating completely. Thaw them in the refrigerator and eat them cold. If you’ve never tried cold boiled crawfish before, you might be surprised how good they are.

Keep a bag in the freezer and crawfish season never really has to end.

Use code OFFSEASON10 for 10% off boiled crawfish through 9/4 at midnight.
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Think about it... There's no better way to make a barbecue memorable than having your guests show up and see a whole Lou...
08/31/2026

Think about it...
There's no better way to make a barbecue memorable than having your guests show up and see a whole Louisiana alligator sitting on the grill 😂

And yes, we can ship one overnight to your door.

Our whole gators come skinned and cleaned, so the hard part is already handled. They arrive frozen and ready for you to thaw, season, marinate, and cook. Smoking and cooking low and slow is one of the most popular ways to do it, especially because alligator is naturally lean and you want to hold onto that moisture.

A whole gator gives you several different cuts to work through, including meat from the tail, tenderloin, legs, and ribs. As a general rule, you can expect roughly 40% of the total weight to be usable meat.

And if an entire alligator is a little more commitment than you’re looking for, we’ve got plenty of other options:

WHOLE GATOR TAIL
Bone-in and boneless options, with that mild, tender tail meat people usually think of first when they think of eating alligator.

ALLIGATOR TENDERLOIN + TAIL MEAT
Easy to portion and great for frying, grilling, sautéing, tacos, po’boys, gumbo, and plenty more.

ALLIGATOR LEGS + RIBS
Great options for the smoker or grill when you want something a little different.

ALLIGATOR NUGGETS, BOUDIN + SAUSAGE
Simple options if you just want to get some Louisiana gator on the table without making it the centerpiece.

They’re all good ways to try alligator. But if the goal is to have everybody at the barbecue pull out their phones when they walk up, we’d go with the whole gator or the whole gator tail.

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08/30/2026

Contrary to what you might think, we aren’t planting all this grass just so the crawfish can sit there and eat it.

The real magic starts after we flood the ponds.

As the Sudan grass begins breaking down underwater, that plant material enters what’s called the detrital food web. Bacteria and fungi begin decomposing it, tiny aquatic organisms feed on that material, larger invertebrates feed on those organisms, and crawfish feed throughout that food chain.

Essentially, the Sudan grass is the fuel that gets the entire pond’s natural food system running.

There are a few reasons we like it.

Sudan grass grows fast, produces a large amount of plant material, and once established it handles dry conditions pretty well. LSU research also shows that sorghum-sudangrass can persist longer than rice after a pond is flooded, which can help keep food available later into crawfish season.

The standing plants serve another purpose too. They create cover for crawfish, give them places to hide from predators and each other, and provide surfaces where many of the small organisms crawfish eat can grow.

So when you see us planting what looks like a field of grass in the middle of a crawfish pond, there’s a lot more going on than just growing a crop.

We’re building the food web that next year’s crawfish will depend on.

Comment “BOUDIN” and we’ll auto-dm the catalogue! Use code 20CMX at checkout.For the entire month of August, every Comea...
08/28/2026

Comment “BOUDIN” and we’ll auto-dm the catalogue! Use code 20CMX at checkout.

For the entire month of August, every Comeaux’s product we carry is 20% off!

Boudin is what they’re most famous for, and we have a lot more than one kind. Start with Original Pork, then choose Mild, Extra Hot, Jalapeño, or Smoked Pork.

We also carry Crawfish, Alligator, and Seafood Boudin, plus a sampler with Pork, Crawfish, and Alligator if you want to try three at once.

The links are fully cooked and ready to heat. Warm them in water, steam them, microwave them, or put them on the grill. Serve them as a snack, appetizer, or part of a meal.

The sale also includes Comeaux’s boudin balls, smoked sausage, andouille, stuffed pork chops, and the rest of the Comeaux’s products we carry.

Comeaux’s story started in the mid-1960s when Frank and Eula Comeaux worked on their boudin recipe with friends and family. Frank was a captain with the Lafayette Fire Department, and Eula cooked in a local middle school cafeteria. They opened their first location in 1967. Their son Ray took over in 1983 and grew the local business into a nationwide name. In 1999, he opened a USDA kitchen in Breaux Bridge. Matthew Comeaux took over in 2022, making it a third-generation family business that still uses the recipes Frank and Eula started.

Pick your flavor and stock the freezer while every Comeaux’s product is 20% off this August!

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08/27/2026

After we chop the crawfish ponds, this is what comes next. We call it the Do-All.

The first round of disking does the heavy work. It tears apart the hardened pond bottom and breaks down the deep ruts left behind by our crawfish boats. But when we finish, we’re still left with a field full of pretty large chunks of dirt.

That’s where the Do-All comes in.

The first part we call the reel. As we pull it across the pond, that reel spins through the dirt and chops those larger clods into smaller pieces. We’re basically taking the rough work the disc started and refining it.

Next come the spike teeth. Those teeth drag through everything we just broke apart, breaking more clods while also combing and redistributing the loose soil. Instead of dirt being piled randomly on top of itself, we start getting it spread back across the pond more evenly.

Then the smoothing board finishes the job. It drags across the surface, knocking down high spots and pushing loose dirt into low spots until we’re left with a much flatter pond bottom.

So why go through all of this?
Because after an entire crawfish season, these ponds are rough. The cleated wheels on our crawfish boats create ruts, the soil dries into hard clumps, and we need to get that ground back into shape before we can move on to planting.

The Do-All lets us take a pond that looks torn apart after disking and turn it into a much finer, more level surface in one pass.

First we chop it. Then we Do-All it. After this, we’re finally getting close to planting next year’s forage crop.

This is what rebuilding a crawfish pond looks like between seasons.

🦀 Our next fresh crab delivery window is 8/27, 8/28, and 8/29. These products are available for pre-order now, and becau...
08/26/2026

🦀 Our next fresh crab delivery window is 8/27, 8/28, and 8/29. These products are available for pre-order now, and because fresh crab comes in limited batches, we recommend getting your order in while this window is open.

Our FRESH, NEVER FROZEN crab meat options include:

FRESH PREMIUM JUMBO LUMP
Our highest grade of crab meat. Large, white pieces taken from the muscles connected to the swimming legs, with a sweet flavor and delicate but firm texture.

FRESH PREMIUM LUMP
Smaller pieces from the body of the crab with that same sweet Louisiana blue crab flavor. Great for crab cakes, stuffed crabs, dips, pasta, salads, and plenty more.

FRESH PREMIUM BLUE CRAB FINGERS
Claw meat left attached to the natural feather. Approximately 70 fingers per 16 oz container. Great chilled, marinated, fried, or served as an appetizer.

FRESH JUMBO LUMP CRAB SWIMMERS
One of the most unique options we offer. Jumbo lump meat from the rear swimming muscles is left attached to the leg for an easy-to-eat presentation. The 8 oz container includes approximately 20 swimmers.

We also have FRESH COOKED WHOLE BLUE CRABS:

JUMBO 4-PACK
Four whole male Louisiana blue crabs, approximately 6.25 to 6.5 inches point to point. Harvested, graded, seasoned with our Seafood Boil, and cooked the same day.

COLOSSAL 4-PACK
Four whole male crabs and our largest fresh cooked option.

The cooked crabs arrive ready to eat. Enjoy them cold, or reheat them in boiling water for just 1 to 2 minutes.

Fresh Louisiana blue crab, picked or cooked, packed cold, and shipped straight to your door.

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08/21/2026

🦞 After we chop up the crawfish pond, we’re left with another problem. Now we’ve got to put it back together.

Discing breaks the hardened pond bottom apart, but when we finish, the ground is still covered in loose clods, ridges, holes, and piles of dirt.

That’s where smoothing comes in.

The setup you see behind the tractor uses rows of teeth to work through the loosened dirt, break down more of those clods, and pull material across the surface. The leveling section behind it drags that loose soil along with us, shaving down high spots and carrying some of that dirt into the low spots left by our crawfish boats.

We’re essentially taking all the dirt we just chopped loose and redistributing it.

And you might be wondering why a pond bottom needs to be this smooth if we’re eventually going to cover the whole thing with water anyway.

Because the bottom determines the water depth.

Crawfish ponds are shallow by design. If we let wheel ruts get deeper year after year, we’d eventually have pockets that hold considerably more water than the ground around them. That makes the pond harder to manage and can create areas where our traps don’t sit the way we need them to.

Our traps stand vertically from the pond bottom up through the water, so having a reasonably consistent bottom matters a lot more than you might think.

A smoother pond also drains more predictably and gives us a much cleaner surface to work with throughout the next farm cycle.

We’re not trying to make this thing look like a golf course. We’re just undoing months of crawfish-boat damage and getting the pond back close to where it started.

Chop it first. Then start moving that dirt back where it belongs.

08/20/2026

🦞 It’s August 2026. The crawfish ponds are drained, and step one of repairing the bottom begins. Discing.

So what are we actually doing here?

After months of running crawfish boats through these ponds, their cleated wheels leave ruts all over the bottom. Then we drain the water, Louisiana heat bakes that mud, and those ruts eventually turn into hard ridges and valleys.

You can’t just drag something over the top and expect all of that hardened clay to move where you want it. First, we have to break it apart.

That’s what the disc does.

A disc is made up of rows of heavy, angled steel blades that roll through the ground as the tractor pulls them. Instead of simply scraping across the surface, those blades slice into the dried pond bottom, lift and turn the soil, chop up old vegetation, and break those hard ridges into smaller chunks of loose dirt.

And that distinction matters. Discing is NOT the step where we make the pond smooth.

It actually makes the pond look pretty rough.

The goal right now is to take a pond bottom that has been packed, rutted, and hardened for months and turn it into loose material that we can actually work with. You have to break the old surface apart before you can start moving dirt from the high spots back into the low spots.

Timing is another big part of this. The pond has to be dry enough to support the tractor. If we get in too early, the tractor sinks and creates another set of ruts while we’re trying to repair the first ones.

So we drain. We wait. We hope it doesn’t rain. And when that clay finally gets dry enough, we start chopping.

It may look like we’re tearing the pond apart, but this is the first step toward putting it back together.

08/18/2026

Louisiana Crawfish Ponds August 2026. The crawfish ponds are drained, and step one of prep for next year begins. Discing. Why do we need to do this at all?

After months of running amphibious crawfish boats through these ponds, the bottoms are covered in deep wheel ruts, uneven ground, hardened mud, and leftover vegetation. If we flood them again like that, those problems will still be waiting for us next season.

Once the pond bottoms dry enough to support a tractor, we pull a disc across them. Its rows of steel blades cut into the surface, break apart the hardened mud, loosen compacted areas, chop up old plant material, and begin working down the ruts left by our crawfish boats.

Discing is only the first rough pass. Afterward, we’ll use other equipment to smooth and level the pond bottoms before planting. A more even pond is easier to navigate, drains more consistently, and gives us a better surface to establish next year’s forage crop.

That forage is the biggest reason this work matters. On our farm, we plant sorghum. Once the ponds are flooded again, that plant material begins breaking down and fuels the microorganisms and small invertebrates that crawfish eat. We are not simply planting something for crawfish to chew on. We are rebuilding the entire food web they will depend on next season.

And the timing matters. We need enough dry weather to get tractors into the ponds, repair the damage, prepare the seedbed, plant, and give that sorghum time to grow before the ponds are flooded again.

It may look like we’re just turning over a field of dried mud, but this is where the 2027 crawfish crop begins.

STOCK THE FREEZER FOR THE BUSY BACK-TO-SCHOOL SEASONSchool, practice, work, and everything else are about to make the we...
08/18/2026

STOCK THE FREEZER FOR THE BUSY BACK-TO-SCHOOL SEASON

School, practice, work, and everything else are about to make the weeks move a whole lot faster. Keeping a few Louisiana favorites in the freezer means you’ve always got something good ready when supper needs to be simple.

Here are some of our favorites to keep on hand:

🌭 BOUDIN + CAJUN MEATS
Pork boudin, crawfish boudin, smoked andouille, sausage, boudin balls, turducken, stuffed meats, and plenty more. These are the kind of things you can pull out for a quick supper, weekend grilling, or an easy game-day spread.

🍤 WILD-CAUGHT GULF SHRIMP
Caught from the Gulf off the Louisiana coast and available head-on, headless, or peeled. Keep a bag in the freezer for shrimp pasta, gumbo, po’boys, tacos, boils, or a quick skillet supper.

🐊 LOUISIANA ALLIGATOR
Tail meat, whole tails, legs, ribs, and other cuts depending on availability. Gator tail is lean, mild, and easy to grill, fry, sauté, or throw into a pot when you want something a little different.

🦞 LOUISIANA CRAWFISH TAIL MEAT
Par-boiled, fat-on, and ready for étouffée, gumbo, pasta, queso, pies, dips, and just about any crawfish recipe you can think of. This is one of the easiest Louisiana ingredients to keep around because the hard part, peeling the crawfish, is already done.

🍲 GUMBO + ÉTOUFFÉE
We’ve got Seafood Gumbo, Chicken & Sausage Gumbo, Crawfish Étouffée, and other prepared Louisiana meals in freezer-friendly sizes. Heat them up, make some rice, and supper is handled.

🦀 LOUISIANA BLUE CRAB
And when our fresh crab meat and cooked crab windows open, keep an eye out. Those batches are limited, and they’re one of the freshest ways to get Louisiana blue crab delivered to your door.

Use the last stretch of summer for the grill, then get that freezer ready for the school weeks ahead.

Address

140 Russell Cemetery Road
Natchitoches, LA
71457

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