With Mardi Gras in the rear view mirror and the season of Lent underway, another season is also on most New Orleanians' radar - crawfish season. The distinctive aroma of a crawfish boil tends to linger over New Orleans for the period between March-June, when corner stores, bars and restaurants all over town dish up their rendition of a crawfish boil.
Many joints use the famed Zatarain's seasoning to flavor a boil, but others concoct their own special blend of spices in order to stand out from the crowd. Next is the matter of what else to throw in the pot - corn and potatoes are the staples. Other chefs have been known to toss in shrimp, lemons, garlic and even locally caught rabbit.
When the season dies down, it doesn't mean crawfish stops showing up on menus throughout the Big Easy. The harvested tails of the freshwater crustaceans make their way into many famed dishes like gumbo and etouffee year round.
The list below contains a mix of joints that serve up in-season boils, and others that incorporate the craw in their meals perpetually. Click through the list and check out websites/menus in order to identify which venue suits your needs. If you find yourself in New Orleans during March-June, don't leave town without slurpin' a mud bug.