The famous mudbugs of Louisiana, crawfish (des ecrevisses) are in season for about six months of the year, December to June. The rest of the time they burrow six or more feet under the damp soil of the Louisiana wetlands. These tiny crustacians weigh only an ounce or so and their tails are delicious in bisque and gumbo. A seasonal Louisiana tradition is whole crawfish boiled in a peppery broth along with corn, whole onions, garlic and unpeeled poptatoes.

An experienced crawfish eater will quickly pinch the tail meat out of the shell and suck the body cavity or head for the juices.