Originally Posted by jlbreaux
The season is currently underway, but with the cold weather they have been buried and not molting so they are still somewhat small. Usually the season ends around June or July, depending what part of the state you are in. Need to know what part of Louisiana are you visiting to get leads on good crawfish.
As my fellow Louisiana friend stated, it's all dependent on rain and temperature.
January thru first of July is usual season around my parts, but can start in late November thru early August in rare occassions.
Late March-April seems to have the best sizing (not too small, nor too large which are harder to peel). The good medium/large medium hold the best flavor.
There is an art to boiling them, and you need to experience them at a good place. You don't want to get them at a place that basically covers them in cayenne pepper after the fact. You want some spice in the crab boil, that soaks into the crawdaddy......but not something just caked on the outside that basically burns your lips.
Hold on and I will find you some instructions on how to peel them so you'll be ready.