While the frequency of crawfish boils doesn’t normally pick up until after Mardi Gras, odds are you’ve already tasted a few good-sized crawfish in 2020.
Many farmers are citing the warmer winter weather with fewer cold snaps and plentiful rain as reasons the crawfish supply looks to be strong this year. And a bountiful crop means lower prices at restaurants and boilers.
Right now on The Crawfish App, live crawfish are selling at around $2.99 per pound at places like Pit-N-Peel and Rouses. Boiled crawfish are going for around $4.99 per pound at Boil & Roux, Capital City Crawfish, LA Boilers, Tony’s Seafood and others.
According to WBRZ, prices this time last year on its Crawfish Price Index saw the average cost dip slightly from $6 to $5.22. The average estimated price for boiled crawfish this week is $5.07.
Will Boutte of Capital City Crawfish in Mid City tells The Shreveport Times that he’s anticipating prices to be the lowest in about eight years. “A year ago, we were selling 60 to 80 sacks of crawfish a week,” he says. “This year, live and boiled, we are selling about 250 sacks a week. We’re off to a real good start.”
And it looks to only get better as long as the weather stays mild. Traditionally, prices continue to dip in late February and all through March leading up to Easter as crawfish boils become more frequent.
This story was first published in 225 Dine. To keep up with Baton Rouge food and events, subscribe to the free e-newsletter.
