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Started By
Message
re: Crawfish popularity in Texas
Posted on 2/25/26 at 9:51 pm to wallowinit
Posted on 2/25/26 at 9:51 pm to wallowinit
Congratulations, you are officially the dumbest poster on this board.
0
Posted on 2/25/26 at 9:53 pm to PetroBabich
quote:
There's probably more people from Louisiana living in Houston than in Louisiana at this point.
You could also replace LA with Mexico in that statement
Posted on 2/25/26 at 10:16 pm to turnpiketiger
Yes very popular and we have gotten them cheaper at HEB than my friends in Baton Rouge.
Posted on 2/25/26 at 10:27 pm to turnpiketiger
quote:
Crawfish popularity in Texas
Is the real reason why crawfish prices are always higher than we are accustomed to!
Posted on 2/25/26 at 10:34 pm to turnpiketiger
Well, when a population migrates, culture goes with. If done right, that culture will assimilate. While it hasn’t gone well with Somalians in Minnesota, it’s been great for Mexicans and Louisiana folks in Texas.
Growing up, crawfish and Louisiana cuisine wasn’t readily available. HEB has all the stuff I’d buy in LA. The crawfish boils aren’t exactly the same, and the spice at restaurants isn’t what I want, it’s getting better. It’s not cultural appropriation when the ones making it a thing are coming from east of the border, right?
Growing up, crawfish and Louisiana cuisine wasn’t readily available. HEB has all the stuff I’d buy in LA. The crawfish boils aren’t exactly the same, and the spice at restaurants isn’t what I want, it’s getting better. It’s not cultural appropriation when the ones making it a thing are coming from east of the border, right?
Posted on 2/25/26 at 10:41 pm to turnpiketiger
quote:
Is crawfish now as popular in Texas as it is in Louisiana?
One of the big reasons our crawfish is so expensive is because of Texas. Farmers sell to a wholesaler. Those wholesalers used to then take the crawfish to every restaurant, business, etc. that wanted them which would take them from basically dawn to dusk. Now those same wholesalers can drive the other direction down i10 and sell the entire truckload in one stop and be home for lunch.
Posted on 2/25/26 at 10:50 pm to TexasTiger08
the O&G out migration from Louisiana to Houstonof the late 80s and 90s started it. Lafayette and Lake Charles were gutted in the early 90s by transfers.
used to be in the 80s and 90s The Ragin Cajun on Richmond was the OG cajun meeting spot in houston
katy and cypress are full of louisiana transplants due to the energy corridor on the westside, that drives demand
with Katrina that brought a lot of Louisiana Black people to Houston all at one time and they stayed. they love seafood in general, especially boiled crawfish and crabs
a lot of the golden triangle people from Beaumont and Port Arthur area moved to Houston for work and they love Crawfish too.
then crawfish and noodles restaurant in chinatown started the Viet Cajun style drowned in butter and garlic and seasoning on the outside and that took off with the Asian population
I find it very hard to find places in Houston that make Crawfish the right way. Mostly they boil everything in the same pots. They then season the outside to make it more spicy. You don’t really find places that boil the crawfish in mild seasoning water in the pot, medium seasoning water, or spicy seasoning water. Everywhere pretty muchboils the crawfish in mild seasoned water and adjust when they serve it to you.
The demand for Crawfish here has been incredible $13 a pound for smalls that are hard to peel is the norm. I think the market has come down to about $10-$11 a pound and they are medium size
when you drive between Houston and Lafayette, you see refrigeration trucks everywhere on I 10 carrying Crawfish to Houston restaurants
we went to crawfish boss in Youngsville Mardi Gras weekend and they were $10 a pound and pretty small. The Houston market puts a lot of pressure on the Crawfish farmers to sell their selects for the higher dollar amounts into the big city and you don’t have as much supply of selects for Louisiana.
The intense cold Snap stunted the Crawfish development cycle a couple of weeks as well.
used to be in the 80s and 90s The Ragin Cajun on Richmond was the OG cajun meeting spot in houston
katy and cypress are full of louisiana transplants due to the energy corridor on the westside, that drives demand
with Katrina that brought a lot of Louisiana Black people to Houston all at one time and they stayed. they love seafood in general, especially boiled crawfish and crabs
a lot of the golden triangle people from Beaumont and Port Arthur area moved to Houston for work and they love Crawfish too.
then crawfish and noodles restaurant in chinatown started the Viet Cajun style drowned in butter and garlic and seasoning on the outside and that took off with the Asian population
I find it very hard to find places in Houston that make Crawfish the right way. Mostly they boil everything in the same pots. They then season the outside to make it more spicy. You don’t really find places that boil the crawfish in mild seasoning water in the pot, medium seasoning water, or spicy seasoning water. Everywhere pretty muchboils the crawfish in mild seasoned water and adjust when they serve it to you.
The demand for Crawfish here has been incredible $13 a pound for smalls that are hard to peel is the norm. I think the market has come down to about $10-$11 a pound and they are medium size
when you drive between Houston and Lafayette, you see refrigeration trucks everywhere on I 10 carrying Crawfish to Houston restaurants
we went to crawfish boss in Youngsville Mardi Gras weekend and they were $10 a pound and pretty small. The Houston market puts a lot of pressure on the Crawfish farmers to sell their selects for the higher dollar amounts into the big city and you don’t have as much supply of selects for Louisiana.
The intense cold Snap stunted the Crawfish development cycle a couple of weeks as well.
This post was edited on 2/25/26 at 10:53 pm
Posted on 2/26/26 at 12:56 am to turnpiketiger
It’s way more popular here. I grew up just outside of New Orleans and we had easy access to crawfish whenever but the people here are crazy about it. I guess it’s because it’s “newer” to them?
Posted on 2/26/26 at 5:02 am to turnpiketiger
quote:
Is crawfish now as popular in Texas as it is in Louisiana?
Yes the Indians love them, sales in DFW have skyrocketed since the invasion.
Posted on 2/26/26 at 5:08 am to turnpiketiger
There's a few places that do it well where I'm at. Usually obviously run by Louisiana transplants. When I first moved, I was in a sales role and went with some clients. All Texans. They knew I just moved and suggested this "great" crawfish place. They had to get the extra spicy and I even recall them chuckling that the Louisiana guy didn't even get the extra spicy. Well extra spicy was just more seasoning powder coated on the outside and they gave you a ramekin full of the seasoning powder to dip your tails in. It was disgusting, but those guys loved it. Not that I order crawfish at restaurants much, but knew to be selective after that.
Posted on 2/26/26 at 5:11 am to turnpiketiger
It really blew up the last 5 years. They always have had a crawfish festival in Spring, and it’s fun but the taste just isn’t there. Now, there are groups and other festivals popping up all over the place. It’s kind of insane how crazy people here have gotten over crawfish (comparing one place to another). What Texas (Houstonians) don’t understand is that the crawfish boil is more than just going to food trucks and pop up festivals, but about cooking in your backyard with family and friends. That’s where the best crawfish are found.
Posted on 2/26/26 at 5:18 am to TigerV
quote:
cooking in your backyard with family and friends. That’s where the best crawfish are found.
Texas has figured out they're good to eat but hasn't figured out how to cook them, equipment to buy, etc. Yet HEB makes it easy. They'll break up sacks and sell however many lbs you want.
The experience is flipped in TX. 99% of the people think buying at a restaurant is the norm. Standing around a table in a group feasting on a fresh batch is foreign. Forget finding any that have been properly soaked or even half-arse soaked. Restaurants don't bother with that since they dust.
Posted on 2/26/26 at 5:19 am to turnpiketiger
quote:
I see some butter garlic hot sauce tossed crap
Yeah..that’s very popular out here. Bayou Boys in Needville does it right, though the baw who owns that place is originally from Galliano area.
Posted on 2/26/26 at 5:29 am to TigerV
quote:
What Texas (Houstonians) don’t understand is that the crawfish boil is more than just going to food trucks and pop up festivals, but about cooking in your backyard with family and friends. That’s where the best crawfish are found.
When we first moved out here a decade or so ago, we moved into a hood where the folks were as welcoming as can be. We’d sit outside having drinks on each others driveways while the kids played in the street. One day within our first few weeks of living out here, one of our new neighbors asked if I knew how to boil crawfish. From that point on, the annual crawfish boil with the folks on that street was born.
Even as some of us, my family included, have moved to a different house as our families grew, we still all gather together every May. Last May, I boiled about 200 lbs.
When we first started, early morning day of I’d drive back to Acadia Parish to get sacks from a family member of my wife. But now, there’s a couple guys I’ve gotten to know who during the season get them fresh from the Louisiana fields almost daily, so I buy from them out here.
It’s really a fun gathering and party on the cul de sac that usually lasts past midnight. Someone always hauls out their pit and folks bring burgers and deer sausage or whatever to cook for those on the group who don’t care for crawfish.
This post was edited on 2/26/26 at 5:32 am
Posted on 2/26/26 at 5:35 am to wallowinit
quote:
Yea…..the Bayou City.
Houston is built on a bayou.
Posted on 2/26/26 at 5:53 am to turnpiketiger
A Chinese restaurant in a small town had crawfish on the buffet once. I ate one. They didn't season them at all. It tasted like mud.
Posted on 2/26/26 at 6:16 am to jafari rastaman
But it was all Asians working, who spoke English as a second language. Half of the menu was Asian noodle
—also found in NO and BR
—also found in NO and BR
Posted on 2/26/26 at 7:00 am to turnpiketiger
They are stealing our culture! Where’s our reparations?
Posted on 2/26/26 at 7:04 am to wallowinit
quote:this…
More crawfish is sold and eaten in Houston alone than in the entire state of Louisiana.
Louisiana picks up the scraps that is not earmarked for Texas.
Posted on 2/26/26 at 7:08 am to turnpiketiger
Houston is basically Louisiana. A city with no unique cultural aspects with a high population of Louisianians that have taken over it (with the other biggest culture being Mexican/latin American)
NB4 Louisianians bring our shitty culture to Texas and frick it up, similar to the Californians moving and fricking up other places
NB4 Louisianians bring our shitty culture to Texas and frick it up, similar to the Californians moving and fricking up other places
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