Starting from February to about early July the Louisiana crawfish boil holds a special bond in our culture. Crawfish in Louisiana dates back all the way to the pre -colonial days. The Acadians (ancestors of the Cajuns) get most of the credit for bringing crawfish to Louisiana but Native Americans were eating crawfish long before the Europeans arrived. We gather outdoors around newspaper covered tables peeling and eating until we pass out. Along with growing popularity of Cajun food and culture, crawfish consumption began to rise. In 1983, the crawfish was designated the Louisiana State crustacean. The little mud bugs have become a staple in Louisiana and come spring time it’s sometime we can’t live without.