SHREVEPORT, La. - It's officially crawfish season in the ArkLaTex. Over the weekend, people showed up to some of their favorite restaurants for the seasonal treat, but many left empty handed.

We spoke with Robert Shaver, owner of Shaver's Catering in Shreveport, about why this crawfish were hard to come by for some this weekend. He told us the weather can determine a crawfish harvest.

The colder the temps, the deeper the crawfish burrow into the mud, making them difficult to trap. Warmer temps are ideal for crawfish harvesting.

Shaver says if you want to get your crawfish in time for this weekend, you should aim to have your orders in by Wednesday.

Louisiana is the number one producer of crawfish. The combined annual yield ranges from 120 million to 150 million pounds. The total economic contribution to the Louisiana economy exceeds $300 million annually, and more than 7,000 people depending directly or indirectly on the crawfish industry.

Most crawfish are harvested between December and June, but March, April and May are the peak months when Louisiana supplies are greatest and quality is best. On rare occasions, crawfish may be harvested in July and August in the state.

Shaver, a small business owner, says the crawfish industry has a big local impact. All the money Shaver's Catering makes stays local and he employs people across the Shreveport-Bossier area.


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