Below are the most commonly asked FAQ’s pertaining to both local live crawfish sales! We hope this quick “reference guide” regarding both local live crawfish sales will help you make an educated buying decision!! Please direct further order related live crawfish questions to: or call 1-866-crawdad (24/7) or cell 469-767-BOIL (2645) David Snell.

Cajun Crawfish Company hopes that our answers to these most frequently asked questions pertaining to our local live crawfish sales will help you in selecting a “reputable” live crawfish vendor and ensure a great boil even if this is your first time!

Cajun Crawfish Company FAQs

We are Dallas based caterers (with Louisiana ties) who focus on selling Louisiana live crawfish as well as conducting Louisiana live crawfish and seafood boils. We specialize in conducting authentic Cajun theme parties for both private and corporate events. “Turn-Key” event planning wrapped around a full Cajun menu and then some is our niche! ONE call that’s all! Let us plan your entire event from facilities to food!

In addition to our catering and live crawfish sales we serve as “turn-key” full-service event planners who can provide all aspects of event planning. We also offer over 20 corporate or holiday gifts listed with our 20+ USDA Cajun Fried Turkeys, specialty honey glazed hams and five types of turduchens. Please review our web site in full for all services and products offered.

Yes, we can plan all aspects with partnerships we have. Please request our marketing CD or view it online. Check our rates prior to calling anyone else! We receive service/product discounts you will not receive in planning your own private or corporate event! See event planning for further details!

We have several restaurant and local grocery store partnerships so we rotate between North Dallas to Grapevine. The address on our website is the owner’s mailing address! Mobile cooking on-site is our specialty. We cook on-site with one of our three live crawfish boiling trailers.

Please see online booking instructions under the menu options. Email direct to: or call 972-337-BOIL (2645). List as many desired services you may need and we will get back to you ASAP.

We do what we say we will do and have very solid private and corporate referrals over the past eight years who will support both the quality of food we serve as well as our great detail to fulfilling client needs/request. We conduct MORE live crawfish boils than all other local catering operations combined. We are the only local Cajun catering business who has three professionally built boiling rigs that enables us to boil thousands of pounds of live crawfish at once. In regards to why you will hopefully like our boiled live crawfish: It is our two-step boil and then soak method! We boil in one pot and then soak crawfish in a second cooler pot with our special dry / wet concentrate boil.

We season the meat you eat, not the shell you throw to your feet. We don’t sprinkle seasoning that burns your mouth and fingers. Numerous people have tried our crawfish at local grocers and think they are the best in town!

Yes, we sell both local live Louisiana crawfish. See our live crawfish FAQs for further local live crawfish order information.

PLEASE do!! Please sign up on our home page under “sign up for mailings” so you may be kept advised of local current live crawfish pricing as well as where our next event will be! Once you try, we hope you will buy!

The typical season is late January through late June, though for some years, it’s as early as November and as late as July 4th weekend. The BEST months for lowest pricing on live crawfish with largest size of live crawfish will be March through May. Our overhead is lower than most so please check our local live crawfish pricing before buying elsewhere!

Nothing as far as what we know except for whether you live in the south or in the north! I.E. COKE = any soft drink in the south whereas a POP = any soft drink in the north!! It’s the same thing, just two different names!

Sure! We just hope you will buy your live crawfish/crayfish, seasoning, corn, and new potatoes from us! Please ask about shrimp, oysters, crabs, pot/burner rental/sales etc. We are the ONE-STOP shop for all of your boiling needs!

It all depends on the number of pounds of live crawfish we are boiling as well as all of the other foods/service your event may request from us. We can forward bids per pound or by guest! Send us the details and we will send you a quote!

If you like shrimp, we suggest 2-2.5 pounds of crawfish per person. If you are a die-hard Cajun Crawfish addict as we hope you are, 4 plus pounds is easy… (you bring the beer keg!) We will NEVER oversell you to pad our own pockets!

Yes, way too many to list. So if you like, please make your request and we will have them speak with you! We can email as many as you like!

Yes, we will teach you! The better your live crawfish boil turns out the better you look. The better you look, the better we look and hopefully the sooner we’ll hear from you again!

Live Crawfish FAQs

Do your homework before ordering from any local live crawfish supplier! We suggest you mandate several recent live crawfish customer referrals before ordering and find out how many years they have shipped / delivered live crawfish. There are many online national live crawfish suppliers who find ways to BUILD MARK UP into “Cajun packages” that can confuse you, the buyer. What you need is live crawfish… a direct, safe, inexpensive way to get them to you without a lot of “hype”!

Many on line suppliers will offer either a “per pound” price or a “Cajun package” price. Per pound pricing is typically the best, LEAST EXPENSIVE way to purchase, especially in larger amounts… say, 30 pounds plus. Just be careful that you find out what SIZE that price is being quoted for and you actually get the size YOU are paying for. Live crawfish prices fluctuate weekly or even daily like gasoline. Do all these on line suppliers change their web prices daily?

Cajun Crawfish Company offers accurate, up-to-date, DAILY live crawfish pricing so if the market drops say, 25 cents a pound, YOU receive that price deduction! Many sites DO NOT UPDATE these daily dips / fluctuations on live crawfish pricing. Call us and see versus a few of our online friends!

We ONLY ORDER live crawfish when YOU order, thus our LIVE crawfish make it to you just the way you paid for: alive! Several days old “live” crawfish do NOT bring you back as a customer as the crawfish can be weak and/or dead and dying. We are far too busy to be worrying about these issues so our suppliers have been with us for awhile! Straight from the farm and farmers docks to you!

We will typically sell three sizes or “grades” of live crawfish. Sizes are seasonal! Small to large are as follows: Field Run (mixed), Washed (medium/few large), Select (as large as we can get). Live crawfish SIZES start small and get more expensive November through February and then increase in size and go down in cost as season goes on March through June!

The earliest we can get Live Louisiana crawfish is mid-November and the latest we can get live Louisiana crawfish is July 4th weekend

NO. Live Louisiana crawfish are NOT available year round! The earliest live Louisiana crawfish we have ever seen is in November and latest is July 4th weekend

Yes and no! “Pacific Red” live crawfish are sometimes available from July through August into September. They are west coast based crawfish that feed on rice and are closely compared looks-wise and taste-wise to the Louisiana Red swamp live crawfish! Live crawfish are NOT always available year round as some advertise on line!!

“Dead loss” (multiple pounds dead from shock or dropping or old crawfish) is both locally and nationally unacceptable! It is avoided by ONLY ordering when YOU call and we confirm YOUR order same day from the farm/our suppliers! WE do NOT ship or deliver “old” live crawfish as it simply sets the stage for troubles we would just assume not have! Great care is given to ensure YOUR live crawfish arrive just as their name states: “live”! If an order ever sustains a dropped box during airport/FedEx shipping, etc., we want to know ASAP so we may fix the issue. Call owner David Snell direct: cell 469-767-2645

Keep live crawfish cool/moist between say 40 to 50 degrees F. by using wet towels on top of live crawfish bags. KEEP OUT of direct sun light which can dry them up. DO NOT submerge live crawfish in water to store, they will die! Transport all live crawfish in shipping boxes or in coolers for local pick up. NO direct wind in bed of truck and NO submerged water! Best to cook live crawfish same day you get them or within a 24-48 hour window! POINTER: IF crawfish are kept cool and a few look dead or have straight tails cook ALL of them and then throw away straight tails! If meat falls apart after cooking then that crawfish is no good!

NO, you do not have to purge. Purging is a process to help a live crawfish excrete any waste it may be carrying prior to boiling. Method calls for submerging live crawfish in say a small baby pool with cold water and salt. Live crawfish submerged 10-15 minutes will reportedly help live crawfish purge their waste system. They do need to be boiled soon after if you elect to purge! Many live crawfish will arrive with cleaned veins where purging is a personal preference and NOT mandatory! Crawfish veins are easier to peel away than say boiled shrimp. So we do NOT typically purge as it is NOT a guaranteed process

We have a two step boil / soaking method we ALWAYS follow for live crawfish boils. TRUST US! Our method will make you look like a rock star if you follow it! It takes two pots and burners OR one pot / burner with a couple bags of ice!

A. Two pots/burners: BOIL live crawfish IN PLAIN WATER for around 10-15 minutes or until they turn red and start to FLOAT to the top of your pot. (Pull a few to check and make sure meat is white and NOT opaque and yellow fat is solidified or close to it, not runny.) THEN transfer hot boiled crawfish to your second pot where water temp is kept at around 120 F. THIS pot is where we suggest you use your own blend or OUR dry and pure liquid seasoning. The boiled crawfish will raise the water temp to around 140 degrees which is the BEST SOAKING temp. Crawfish can soak at 130-145F for hours before they get “soggy”. The longer they soak in COOLER than boiling water (best around 140F) the better they will soak in the seasoning! Same process with your veggies: once they are all boiled let them soak in second pot

B. One pot: Go ahead and put all of your seasoning in the boiling pot. Once crawfish are boiled correctly, turn flame off and then ADD ICE until YOU reduce water temp to around 140F. Let soak at least 30 minutes and then try. This is good when you have one bag or less. NOT good for doing multiple batches as it is too time consuming to soak and then bring back to a boil once previous batch has soaked. Order live crawfish from us and we will MAKE SURE YOU and your live crawfish boil turn out like ours! WE will offer real time help by calling owner David Snell cell 469-767-2645. If YOU look good, then WE look good and you buy from us again (we hope)!

YES. Please FILL IN YOUR EMAIL ADDRESS on our sign up box found mid-way down on our home page. We will send weekly updates of “current pricing” and local locations of where we will be boiling. Look for us in front of local Grapevine and Garland Texas Bass Pro Shops throughout the 2017 season! We will let you know!!