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.

Crayfish is an excellent source of vitamin B12, protein and selenium.

 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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber