Louisiana Crawfish seasoning

Make your crayfish even more flavorful with Louisiana Fish Fry Crawfish, Shrimp & Crab Boil.

This easy-to-use seasoning mix combines traditional ingredients such as garlic, onion, paprika and lemon to deliver the authentic, powerful flavor characteristic of Louisiana-style crayfish boils. No need to mix: simply pour the powder into boiling water and let the spice mix soak into the crayfish. This expertly blended mix guarantees a perfectly seasoned, flavorful boil with just the right balance of spice and zest. Bring the flavor of Louisiana to your own crawfish dish with this convenient and powerful boil seasoning.

Wild caught pure nature
Our live Dutch crayfish is wild caught by local fishermen with traps and pots in the Dutch polders. After the catch, the crayfish is rinsed and washed in clean water for an exclusive quality. In short a pure crayfish from the polder.

Specially selected for size
Our crayfish are specially sorted, selecting only the large specimens for consumption. These Dutch wild-caught American crayfish are many times larger than Spanish and Chinese farmed crayfish. More importantly, our crayfish are not farmed or treated with antibiotics.

Serving
Crayfish meat is mainly in the tail and is white to pink in color. The meat can be eaten after cooking, hot or cold.
The weight per crayfish is about 30-50 grams and about 25-30 crayfish go into 1 kg. Want to know how to peel a crayfish? Watch the video here.
Recipes with crayfish can be found on our special recipes page.

Collect
If you order crayfish from us, you can pick it up at our production site in Nieuwerkerk aan de IJssel by appointment. There we will be happy to show you how we process the crayfish into the exclusive quality we offer. You need to provide your own sealable container or bucket containing a cooling element. For 1 kg this is about a 10 liter bucket or container. If you order several kilos, please bring several buckets or containers.

About the American crayfish in the Netherlands
In the Netherlands you can find a number of species of red crayfish native to North America. Among them, you can find the ‘Procambus clarkii’ (red American crayfish), ‘Procambarus acutus’ (striped American crayfish) and the Faxonius virilis (knobbed American crayfish). These species have displaced the European crayfish as imports of the American specimens have caused a crayfish virus. The American crayfish is insensitive to this virus.