The Crawfish Man
Born and raised in Southern Louisiana, I’ve been around crawfish since I was yay high (all my life). I moved to Houston, Texas in the early 90’s when crawfish wasn’t really a high demand in restaurants or bars. It all started out as an annual crawfish boil among family and friends with just a few pots.
Each year growing and growing to 2,500 pounds I had to build a bigger rig to be able to boil a few thousand pounds an hour at a time, so I didn’t have to work as hard and sit down and have a few beers with family and friends so I could socialize.
My friends have been telling me for years I needed to do this for a business and cater crawfish, because I cook mine totally different from all the others. I have a two step process, all the seasoning and flavor is inside the crawfish, and I do not sprinkle seasoning on top. It is not to hot or spicy it has a perfect flavor, I promise you, you wont be disappointed. This recipe has been passed down from generations through generations and I'll pass it down to my family as it was passed down to me.
If you have any questions about crawfish feel free to call or email me anytime
There’s one thing I cannot do, that’s give out the recipe
The Crawfish Farm - Buy from someone who knows crawfish
THE CRAWFISHMAN Straight from the ponds to you we get all of our crawfish fresh from Southern Louisiana THE CRAWFISHMANs home town.