Crawfish are hearty crustaceans that roam in muddy terrain like creeks, rivers, and swamps. Yet this preferred environment belies the delicate, sweet flavor that comes from their tail meat.

If you have yet to try crawfish, it's worth considering for your next seafood dinner. The crustaceans—in season between March and May—are delicious, easy to cook, and a Southern staple. But eating the ...

Ah, crawfish season. The stained and sticky fingers, greasy lips and butter-splatted shirts. If you’re like me, a crawfish boil — aside from the camaraderie and beer — holds little allure. I don’t ...

This is shaping up to be a strange crawfish season in New Orleans, with the early harvest severely limited due to the drought last year. Prices are high and supply is scant, though things are starting ...

The International Trade Commission has renewed the antidumping tariff on frozen Chinese crawfish meat into 2017 — expected but good news after a bad crawfish season. The tariff was first imposed in ...

It's Crawfish Week at Chron! For five days, the food team will be dropping fun stories about Houston's favorite crustacean. Read all our crawfish coverage here. "Thank God for frozen crawfish," Mike ...

Ever lived outside of Louisiana and longed for boiled crawfish? Or do you have out-of-state friends or family who are jealous of your boiled crawfish photos on social media? Those crawfish cravings ...

The International Trade Commission has renewed the anti-dumping tariff on frozen Chinese crawfish meat into 2017.The tariff was first imposed in 1997 after the Commerce Department found that Chinese ...