Crawfish Fever Pitch!

Good Ole Boys Crawfish

Mardi Gras revived our appetite for home cooked Cajun—and it hasn’t quit since! Now, on the heels of Fat Tuesday, mudbug madness is starting to spread. That’s what you and I call crawfish season throughout South Texas.

Chances are your favorite spot for down-home Creole cookin’ has already played host to a boil or two. No surprise there. Crawfish is the kind of hands-on communal cuisine that fosters tradition and memorable times among family and loved ones. So grab a bib, and pinch and peel to your heart’s content!

Terrific offerings from some famous spots like Brennan’s of Houston, Gaido’s and Harold’s below!


Crawfish Stuffed Pork Tenderloin

Juicy pork tenderloin, roasted and stuffed with crawfish – a killer combo!

Crawfish Stuffed Pork Tenderloin


Texas Creole Crawfish Enchiladas

Corn tortillas stuffed with peeled crawfish tail meat, plated with a fire roasted tomatillo salsa and topped with Pepper Jack, fresh pico de gallo and sour cream.

Texas Creole Crawfish Enchilada


Crawfish Chili

A surprisingly sweet crawfish chili crowned with creamy goat cheese! Garnished with green onion tops and crostinis.



Crawfish Pasta

Fresh spaghetti, cooked al dente and tossed with olive oil and scratch-made Crawfish sauce. Topped with fresh julienne tomatoes.

Harold's Crawfish Pasta


Crawfish and Andouille Étouffée

Classic Étouffée (Cajun stew) served over long grain rice with Louisiana hot sauce.

Crawfish and Andouille Etouffee


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