The Louisiana official state crustacean is synonymous with etouffée and backyard boils. The crawfish has a relatively lengthy seasonal spread, but that’s not to say they will always be on the menu in New Orleans.
Shrimp is the backbone of Southern staples like shrimp & grits, fried shrimp po’ boys and seafood gumbo. But don’t even think about visiting in the winter or spring if it’s fresh shrimp you’re seeking.
Catfish migration isn’t tied to any point on the calendar. Instead, water temperatures dictate when catfish are drawn upstream. If it’s a plate of fried catfish or a catfish po’ boy you seek, avoid visiting New Orleans during the winter.
You can enjoy blue crab boils for most of the year, but if you’re seeking soft-shell crabs, you’d best visit New Orleans in the middle of summer, when practically every spot in town features the affordable local delicacy.
Oysters will be at their most engorged size when the waters they live in are at their chilliest temperatures. But you can enjoy the city’s famous chargrilled oysters on the half shell or classics like Oysters Rockefeller all year long.
Gator meat never goes out of season, so you’re able to enjoy dishes like fried alligator or Jacques-Imos’ iconic shrimp & alligator sausage cheesecake 365 days a year.
Redfish, drum, sheepshead, grouper and trout all have lengthy runs as the "fish of the day" on menus throughout the year. As long as you bring an open mind to town with you, there will be plenty of delicious seafood waiting for you.