While the time from March to late June is what most folks would refer to as spring, in Crawfish Country, this is the period known as “boiling season.” Since Acadia Parish is ground zero for crawfish cultivation in Louisiana, there’s simply no better place to taste Cajun culture’s famous crustacean.
If you’re heading into Acadia Parish from Lafayette, begin your crawfish tour at Cajun Claws Seafood Boilers. Conveniently located just off I-10 near Duson, Cajun Claws has been preparing succulent crawfish for nearly twenty years. When guests couldn’t get enough of the Spallino family’s seafood specials, what began as a drive-through spot expanded into a full-service restaurant with bar. Zydeco tunes make the ideal accompaniment to a finger–lickin’ good boil, and during crawfish season, guests can expect live performances by local musicians. Continue west on I–10 and you’ll hit Crowley, where Crawfish Nest & Market offers a daily boil in addition to refrigerators stocked with premium, Acadia-grown crawfish meat for the home kitchen. Another crowd pleaser in Crowley is Fezzo’s, where the crawfish comes fried, in a po–boy, smothered in tasso sauce, topping a baked potato, as a salad protein option, in enchiladas, and in a dip to dunk pita bread in. On the westernmost edge of Acadia, C’est Bon in Mermentau caters to all manner of crawfish cravings, boasting an extensive menu that includes boils, crawfish pies, and even catering services for special events.
Crawfish platter at Cajun Claws
In the northern part of Acadia Parish lies Basile, where D.I.’s Cajun Restaurant’s crawfish fare is so renowned, pilots have been known to land their planes here for crawfish queso on their lunch break. The dining experience at D.I.’s is steeped in Cajun culture, with live bands performing and a dance floor made for two-stepping the night away. Further east near Eunice, among rice and soybean fields, is Mo’Crawfish, where the Hundleys have been in the crawfishing hospitality business for over forty years. Apart from the freshness, their boils stand apart for unique side options including crawfish cakes and mushrooms. Domestic beers by the bucketful and frozen CozMo's make for refreshing compliments to the heat of the boil.
In Church Point, don’t pass up Davis Seafood, where you can stop by for crawfish meat “straight from the crawfishman.” Sit for supper in Rayne at Chef Roy’s and try their award-winning étouffée sauce, crawfish gumbo, crawfish Napoleon, or opt for a ribeye topped with crawfish Willie sauce. Off the beaten path, set against the picturesque backdrop of Rayne’s rice fields, Hawk’s has been drawing crowds each boiling season since opening in the eighties, with a well-deserved reputation for jumbo-sized crawfish, cleanliness, and hospitality.
From places that take to heart the ‘farm–to–table’ concept, spots you can drive through and pick up a bag of freshly peeled tail meat, to venues where boils come alive with Cajun entertainment, Acadia Parish offers a multitude of crawfish spots rich in flavor and tradition. Hungry yet? Visit acadiatourism.com.
