Endless winter can’t keep a good mudbug down


David Eulitt Kansas City Star/MCT

San Francisco 49er and Louisiana native Gienn Dorsey enjoys what he calls the best crawfish in Gonzales, Louisiana at the Seafood Corner.

Something highly anticipated by many Texans is coming. It’s that time of year when table manners are left behind and fingers are drenched in Cajun spices. Potatoes, corn, and good ‘ole mudbugs mark the beginning of crawfish season.


Crawfish season typically begins in March and ends in July. However, the 2014 season is off to a slow start due to the colder-than-usual weather experienced in the Gulf Coast.

In the article, Crawfish Season Is Off to a Slow Start, But Here’s Where to Get Your Mudbugs by Kaitlin Steinberg published on blogs.houstonpress.com, Stephen Minvielle, director of the Louisiana Crawfish Research and Promotion Board said the abnormal temperatures affected the start of the season.

“Fifty-eight to 65 degrees is the most wonderful temperature for crawfish. Since we had a long winter, that growth period that we usually have wasn’t there. We’re about 30 to 40 days behind,” Minvielle said.

According to the article Louisiana Crawfish Season in Deep Freeze by Ed Lallo published on www.gulfseafoodnews.com, the cold weather impacted the length of the season, as well as the size of the crawfish.

“Snow, sleet and freezing temperatures have put the Louisiana crawfish season in the freezer. The arctic weather affecting the heart of the Bayou state means crawfish aren’t eating and likely to be smaller than normal at peak season,” Lallo said.
Furthermore, Lallo said the colder weather also impacted the cost of crawfish.

“The freeze is putting local suppliers on ice. Prices for the tasty crustaceans for consumers have reached almost $8 a pound, double the normal $3 to $4 a pound,” he said.
Aside from the increase in prices and slow start of the season, crawfish lovers are still excited about the commencement of the season.

San Jac student Amber Gonzalez said the increased prices will not affect her weekly feeding frenzy of mudbugs.

“Oh my goodness, I love crawfish. I noticed the prices were a bit higher for a pound when I went to the restaurant last week,” Gonzalez said, “but I really don’t care. I will pay the price because they are worth it and once the season starts, I’m hooked.”
Crawfish fanatics have three ways of clawing into crawfish; hosting or going to a crawfish boil, dining at a crawfish restaurant, or attending a crawfish festival.

Student Judy Carrales said she usually doesn’t go out to eat crawfish because either she has her own boils, or she knows someone who is hosting one.

“I hardly go to restaurants for crawfish. We have crawfish boils at home almost every weekend. If we aren’t having one, then a friend or a family member is having one. People are crazy about crawfish. It’s like a part of life in Texas and a good reason to get people together for a good time,” Carrales said.

There are many crawfish restaurants in or around Houston. Some of the most popular are Crawfish Shack located in Crosby, and Wild Cajun, Ragin’ Cajun, and LA Crawfish located in Houston.
Student Andrea Flores said she enjoys trying different restaurants during crawfish season, but her favorite is in Crosby.

“I usually go all over the place to taste crawfish. I go to Crawfish Shack the most because it’s closer to me and I honestly think it’s the best place to get crawfish,” Flores said.

Crawfish festivals are also a popular place to go for mudbug lovers. This year, Kemah will host its first Ragin Cajun Festival May 16 through 18 in the parking lot of the Lighthouse District. Old Town Spring will host its twenty-eighth annual Texas Crawfish and Music Festival April 25 through 27, and again May 2 through 4.

Crawfish season has become a cultural phenomenon in both Texas and Louisiana. Pictures of people dining out or hosting crawfish boils are regularly featured on social media proving, although crawfish season may be off to a slow start, the mudbugs are coming and so are their fans.