Seasonal, typically January through July

Boiled Crawfish

We parboil in large batches using the same technique as our peeling process, then rapid-chill to lock in freshness. We leave it unseasoned on purpose, so each kitchen can re-therm and finish with its own seasoning blend — the same quality crawfish you'd pull from a backyard boil, built for restaurant and grocery volume and packed to extend shelf life. It ships in 40 lb lined wax seafood boxes, palletized for bulk delivery.