Some crawfish are raised as a single-crop system that use rice as a forage food source. Soils used to grow rice are also good for crawfish – sometimes dubbed mudbugs. Over 800 farms produced rice and 45 percent of Louisiana’s rice is grown on farms that range from 500 to 999 acres in size.ĭuring the 19 th century, rice production made its way to southern Louisiana, for which it was well suited with an abundant water source and a subsurface layer of clay that holds water used during the growing phases. rice production, with producers harvesting nearly 398,000 acres. According to the 2017 Census of Agriculture, Louisiana ranked third in U.S. Shipping live crawfish gives everyone their seasonal crawfish boil fix where ever they happen to live.Īnother important crop grown across the Pelican State that goes hand in hand with crawfish is rice. Long a favorite across Louisiana, crawfish are boiled at family gatherings, used in family favorite recipes, and have been introduced by chefs and restaurants across the United States. Currently, it is being fueled by a growing market, in part because folks know they are not just for bait! Over the years, the industry has expanded. Crawfish have been around Louisiana a long time - the first recorded commercial crawfish harvested occurred in 1880 and had a value of $2,140. In the 2017 Census of Agriculture, Louisiana (PDF, 977 KB) crawfish producers reported nearly $59 million in sales, up 74 percent from 2012. While the Census of Agriculture doesn’t count every crawfish harvested, it does capture the value of sales from commercial producers. Photo Courtesy of DoD, Senior Airman Micaiah AnthonyĪbsolutely! Louisiana’s diverse agriculture does in fact include crawfish. This quintessentially American crustacean treat turns a delicious bright red after cooking. Crawfish sales jumped 72 percent from 2012 to 2017 in Louisiana, signifying the ever-present cultural phenomenon of the crawfish boil.
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