Louisiana Crawfish Company

Louisiana Crawfish Company Specializing in Shipping Live Louisiana Crawfish to Your Door!1-318-379-0539 www.lacrawfish.com The highest level of customer service. And our promise.
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Our History

In 1985, we opened our first family-owned and operated crawfish farm, with the vision of providing the highest levels of product, service and price. Over the years, as our company and selection expanded to meet the growing needs of our customers, our vision remained intact. Today, Louisiana Crawfish Company is the #1 shipper of live crawfish. And proud to serve our valued and loyal cu

stomers here, across the country, and around the world. Our Mission

Procure and provide the highest quality crawfish and seafood, ready-made dishes, spices and seasonings, supplies and accessories. The most convenient, reliable, and prompt shipping. At the lowest prices available. Our Commitment

Recently, Louisiana Crawfish Company reached some pretty amazing milestones:

OVER 30 YEARS IN BUSINESS! OVER 1,500,000 POUNDS OF SHIPPED CRAWFISH! All because of some pretty amazing customers. We know we’re not the only fish in the sea, and that you have a choice. So for your confidence and loyalty, you have our thanks. To continue to offer only the highest quality, best service and lowest prices…for many milestones to come. Since day one, we’ve kept a watchful eye over live crawfish production at our family farm. As demand grew over the years, so did we. By enlisting the top farms in Louisiana and top fishermen in the Atchafalaya Basin, we’ve been able to give our customers exactly what they want. The highest quality crawfish. For the longest period of time. With the best customer service. At the lowest possible price.

• The #1 shipper of live crawfish in Louisiana - more than all our competitors COMBINED! (better freight rates for us = better prices for you)

• The fastest shipping options available – catching, crating and sending - all in the same day!

• The industry’s first – and strongest – LIVE DELIVERY CASH-BACK GUARANTEE!

• The ONLY company to offer four different grade sizes - Jumbo, Select, Field Run and Bait Size.

09/07/2026

DO THE DISC BLADES HURT THE CRAWFISH?

It looks like they should.

By the time we start disking, the ponds have already been drained and the bottom is dry enough to support a tractor. Then we pull rows of heavy steel blades through that dirt to break apart the hardened ruts and clods left behind from crawfish season.

But the important part is understanding where the crawfish are by then.

As the water level drops, mature crawfish move into burrows. Many of the females that will produce next year’s crop burrow along the waterline and into the levees, where the soil stays moist through the summer.

Those burrows can extend several feet below the surface. LSU describes Louisiana crawfish burrows as usually less than about 40 inches deep, while a typical agricultural disc is only working the upper several inches of soil. Some crawfish burrows can even get up to 25 feet deep.& ;

We’re also disking the pond bottom. We are not running those blades deep through the levees where a large portion of our reproductive crawfish are protected.

That distinction matters because heavy renovation of a levee absolutely can damage crawfish burrows or seal crawfish underground. LSU specifically warns farmers about doing extensive levee work after crawfish have burrowed.

So after watching those blades tear through the pond, the answer to the question is:

For the overwhelming majority of the crawfish we’re depending on for next season, no.

They’re already safely underground while we work above them, preparing the pond they’ll return to when we flood it again this fall.

🇺🇸 Use code RESTDAY10 to save 10% across the entire site today.Stock the freezer with Louisiana seafood, ready-to-eat bo...
09/07/2026

🇺🇸 Use code RESTDAY10 to save 10% across the entire site today.

Stock the freezer with Louisiana seafood, ready-to-eat boiled crawfish, Louisiana crawfish tails, boudin, sausage, turducken, stuffed meats, gumbo, soups, Natchitoches meat pies, and plenty of other Louisiana favorites.

You can also save on cooking supplies, clothing, party supplies, seasonings, bakery favorites, Louisiana mixes, and Cajun gifts.

Stock your own freezer or send a taste of Louisiana to somebody who misses it.

Use code RESTDAY10 at checkout today.

🇺🇸 Comment “RESTDAY10” and we’ll auto-DM you a link to browse everything.

09/04/2026

One of the hardest parts about crawfish farming is that a lot of the work you do today won’t show you whether you did it right until months from now.

You repair the pond bottom. You prepare the soil. You plant the seed. Then you wait.

There’s no instant result that tells you everything is working. Most days, you’re just checking another box and moving on to the next job, trusting that doing each little thing the right way is eventually going to add up.

And sometimes it can feel like you’re not making much progress at all.

Then a few weeks go by and you look across a pond that was nothing but bare dirt, and suddenly all those seeds you planted are turning into a field of forage.

That forage will eventually be flooded. It will become the foundation of the food web inside the pond. Crawfish will emerge from their burrows, the next generation will begin growing, and months from now we’ll hopefully be pulling full traps from the same ground we’re working on today.

That’s one of the things crawfish farming teaches you pretty quickly.

Progress doesn’t always look like progress while you’re making it.

Sometimes all you can do is keep showing up, do today’s job the right way, and trust that enough good decisions stacked on top of each other will eventually turn into something you can see.

09/03/2026

The crawfish ponds are drained, and step one of repairing the bottom begins. Discing.

So what are we actually doing here?

After months of running crawfish boats through these ponds, their cleated wheels leave ruts all over the bottom. Then we drain the water, Louisiana heat bakes that mud, and those ruts eventually turn into hard ridges and valleys.

You can’t just drag something over the top and expect all of that hardened clay to move where you want it. First, we have to break it apart.

That’s what the disc does.

A disc is made up of rows of heavy, angled steel blades that roll through the ground as the tractor pulls them. Instead of simply scraping across the surface, those blades slice into the dried pond bottom, lift and turn the soil, chop up old vegetation, and break those hard ridges into smaller chunks of loose dirt.

And that distinction matters. Discing is NOT the step where we make the pond smooth.

It actually makes the pond look pretty rough.

The goal right now is to take a pond bottom that has been packed, rutted, and hardened for months and turn it into loose material that we can actually work with. You have to break the old surface apart before you can start moving dirt from the high spots back into the low spots.

Timing is another big part of this. The pond has to be dry enough to support the tractor. If we get in too early, the tractor sinks and creates another set of ruts while we’re trying to repair the first ones.

So we drain. We wait. We hope it doesn’t rain. And when that clay finally gets dry enough, we start chopping.

It may look like we’re tearing the pond apart, but this is the first step toward putting it back together.

On our farm, the ponds are drained, the bottoms have been repaired, and the forage for next year’s crawfish crop is in t...
09/02/2026

On our farm, the ponds are drained, the bottoms have been repaired, and the forage for next year’s crawfish crop is in the ground. About as much went right this summer as we could ask for.

Now we wait.

We’ll monitor the forage to make sure it establishes properly while spending the next stretch repairing roads, working levees, fixing equipment, and handling everything else that needs attention before flood-up. If the crop stays on track, the next major step will be putting water back into these ponds this fall.
So what’s happening across the rest of Louisiana?

For most of the industry, the 2026 harvest is basically in the rearview mirror. Louisiana’s heaviest crawfish production normally runs through spring and early summer. A few crawfish can occasionally still be harvested into July and August, but by this point most farmers have moved their attention toward preparing the next crop.

And while the ponds may look empty, the 2027 crawfish season has already started underground.

The adult crawfish that burrowed when ponds were drained have spent the summer below the surface where moisture remains. Mature females generally mate before burrowing, then complete egg development underground. Females can begin spawning as early as late August.

Over the next couple months, crawfish farmers across Louisiana will be watching forage, water availability, weather, and soil conditions as they decide exactly when to flood. Most ponds are flooded sometime from late September through October.

When that water reaches the burrows, females begin emerging, often carrying young underneath their tails. Those tiny crawfish enter the pond, start feeding and molting, and eventually become the crawfish we’ll be trapping next season.

We can’t wait to start shipping again in a couple short months!

09/02/2026

The draining system on our crawfish farm is... intricate, to say the least.

We’ve slowly added more and more ponds over the many years we’ve been in operation, and because of that, we’ve pretty much solved problems as they came. If you walked around the farm today, you’d see several different styles of drains, with water being routed to different places depending on the pond.
One of our biggest goals is to rely on our wells as little as possible. One way we do that is with the reservoir you see in this video.

Throughout the year, rain helps fill the reservoir, and we also drain a few of our ponds directly back into it. Then when it’s time to flood the ponds again, we use a relift pump on a tractor to pump that stored water right back into them.

We’ve also got a canal system with an old train tank car built into it. Inside that tank car is a mechanical chain-pulley gate. We can close the gate to hold water and fill the canal, then later pump that water into our ponds when we need it.

And on top of all that, we have access to a bayou that runs across the property.

The absolute best-case scenario is that we barely need any of it. If the rain comes at the right time and in the right amount, Mother Nature does most of the work and fills the ponds naturally.

Whatever we can’t fill with rain, the bayou, the canal, or our reservoir, we make up with wells installed across the property.
It might look a little unusual from the outside, but after decades of adding ponds and figuring things out as we go, this system lets us move and reuse a whole lot of water before we ever have to turn on a well.

Crawfish season may be winding down, but crawfish addicts don’t have to wait until next season to get their fix.10% OFF ...
09/01/2026

Crawfish season may be winding down, but crawfish addicts don’t have to wait until next season to get their fix.

10% OFF BOILED CRAWFISH TODAY ONLY!

Our whole boiled Louisiana crawfish are fully cooked, seasoned with our own Seafood Boil, then individually quick frozen so you can keep crawfish in the freezer year-round.

We’ve got options depending on what you’re looking for:

FIELD RUN
Our classic boil size, approximately 18/22 crawfish per pound.

SELECT
A larger premium option, approximately 12/17 crawfish per pound.

30 LB BOILED CRAWFISH SPECIAL
Thirty pounds of seasoned whole crawfish packed in 5 lb bags, making it easy to pull out exactly what you need.

PARTY PACKS
Whole boiled crawfish plus the extras for somebody who wants more of the complete boil setup.

And reheating them is simple. Thaw them first, then steam them or put them in boiling water for about two minutes. They’re already cooked, so you’re only heating them back through.

Or skip the reheating completely. Thaw them in the refrigerator and eat them cold. If you’ve never tried cold boiled crawfish before, you might be surprised how good they are.

Keep a bag in the freezer and crawfish season never really has to end.

Use code OFFSEASON10 for 10% off boiled crawfish through 9/4 at midnight.
Comment "OFFSEASON" and we'll auto-dm you where to shop. (LinkDM *027*)

Think about it... There's no better way to make a barbecue memorable than having your guests show up and see a whole Lou...
08/31/2026

Think about it...
There's no better way to make a barbecue memorable than having your guests show up and see a whole Louisiana alligator sitting on the grill 😂

And yes, we can ship one overnight to your door.

Our whole gators come skinned and cleaned, so the hard part is already handled. They arrive frozen and ready for you to thaw, season, marinate, and cook. Smoking and cooking low and slow is one of the most popular ways to do it, especially because alligator is naturally lean and you want to hold onto that moisture.

A whole gator gives you several different cuts to work through, including meat from the tail, tenderloin, legs, and ribs. As a general rule, you can expect roughly 40% of the total weight to be usable meat.

And if an entire alligator is a little more commitment than you’re looking for, we’ve got plenty of other options:

WHOLE GATOR TAIL
Bone-in and boneless options, with that mild, tender tail meat people usually think of first when they think of eating alligator.

ALLIGATOR TENDERLOIN + TAIL MEAT
Easy to portion and great for frying, grilling, sautéing, tacos, po’boys, gumbo, and plenty more.

ALLIGATOR LEGS + RIBS
Great options for the smoker or grill when you want something a little different.

ALLIGATOR NUGGETS, BOUDIN + SAUSAGE
Simple options if you just want to get some Louisiana gator on the table without making it the centerpiece.

They’re all good ways to try alligator. But if the goal is to have everybody at the barbecue pull out their phones when they walk up, we’d go with the whole gator or the whole gator tail.

Comment "WHOLE GATOR" and we'll auto-dm you product info. (LinkDM *028)*

08/30/2026

Contrary to what you might think, we aren’t planting all this grass just so the crawfish can sit there and eat it.

The real magic starts after we flood the ponds.

As the Sudan grass begins breaking down underwater, that plant material enters what’s called the detrital food web. Bacteria and fungi begin decomposing it, tiny aquatic organisms feed on that material, larger invertebrates feed on those organisms, and crawfish feed throughout that food chain.

Essentially, the Sudan grass is the fuel that gets the entire pond’s natural food system running.

There are a few reasons we like it.

Sudan grass grows fast, produces a large amount of plant material, and once established it handles dry conditions pretty well. LSU research also shows that sorghum-sudangrass can persist longer than rice after a pond is flooded, which can help keep food available later into crawfish season.

The standing plants serve another purpose too. They create cover for crawfish, give them places to hide from predators and each other, and provide surfaces where many of the small organisms crawfish eat can grow.

So when you see us planting what looks like a field of grass in the middle of a crawfish pond, there’s a lot more going on than just growing a crop.

We’re building the food web that next year’s crawfish will depend on.

Comment “BOUDIN” and we’ll auto-dm the catalogue! Use code 20CMX at checkout.For the entire month of August, every Comea...
08/28/2026

Comment “BOUDIN” and we’ll auto-dm the catalogue! Use code 20CMX at checkout.

For the entire month of August, every Comeaux’s product we carry is 20% off!

Boudin is what they’re most famous for, and we have a lot more than one kind. Start with Original Pork, then choose Mild, Extra Hot, Jalapeño, or Smoked Pork.

We also carry Crawfish, Alligator, and Seafood Boudin, plus a sampler with Pork, Crawfish, and Alligator if you want to try three at once.

The links are fully cooked and ready to heat. Warm them in water, steam them, microwave them, or put them on the grill. Serve them as a snack, appetizer, or part of a meal.

The sale also includes Comeaux’s boudin balls, smoked sausage, andouille, stuffed pork chops, and the rest of the Comeaux’s products we carry.

Comeaux’s story started in the mid-1960s when Frank and Eula Comeaux worked on their boudin recipe with friends and family. Frank was a captain with the Lafayette Fire Department, and Eula cooked in a local middle school cafeteria. They opened their first location in 1967. Their son Ray took over in 1983 and grew the local business into a nationwide name. In 1999, he opened a USDA kitchen in Breaux Bridge. Matthew Comeaux took over in 2022, making it a third-generation family business that still uses the recipes Frank and Eula started.

Pick your flavor and stock the freezer while every Comeaux’s product is 20% off this August!

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Address

140 Russell Cemetery Road
Natchitoches, LA
71457

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