From gumbo to etouffee, crayfish (most well known as crawfish or crawdads) have a special place in southern cooking.
Resembling tiny lobsters, crayfish are variety of fresh water crustacean and range from 3 to 6 inches long and between 2 and 8 ounces.
In addition to taking a place at the table in many of the southern parts of the United States – particularly Louisiana and Mississippi – they’re also very popular in France, New Zealand, and Scandinavia.
ECO-TIP: Crayfish (U.S.) is an Ocean’s Alive “Eco-Best”.
Estimated Glycemic Load: 0
Selecting and Storing Crayfish
Look for fresh crayfish that are shiny and smell fresh. Avoid crayfish with any ammonia smell or off odor. Crayfish can be prepared using the same methods as you would for lobster and like their sea-faring cousin turn bright red when cooked.