The market price of crawfish is subject to change depending on mother nature and production. We will post the current market price of our crawfish on Facebook, Instagram, Twitter, and our website as soon as the price is set.

Yes. Typically, we will post the prices early in week and it will stay the same throughout the weekend, but if the price goes up or down before your pick up day, we will notify you of the change as soon as possible.

You must call the sales office to reserve your crawfish. This confirms your order and pickup location, and also ensures your sack or sacks are on the right truck on the day of your delivery.

Yes, during the crawfish season we deliver 7 days a week Monday- Sunday.

We need at least a days notice since our crawfish is caught fresh daily and nothing is stored overnight. If it is a holiday weekday, then it’s best to place your order at least 3-4 days in advance.

You will pay the day of pickup. You do not need to pay in advance.

You can pay our drivers with cash or credit card. With credit card purchases you can use our credit card swiper on site, or call our sales office to pay over the phone.

You do not need to tip our drivers, but if you have a good experience and you feel so inclined, whatever amount you feel is appropriate is sufficient.

It’s best to bring an ice chest with a thin layer of ice in it.

No, delivery is free of charge.

Always keep the lid of your ice chest cracked a little and out of hot spaces because this is a live product and you do not want to suffocate them. Keep the crawfish in their sacks with a thin layer of ice on them, and do not store them in water. When you’re ready to cook, open up the sacks and dump out the crawfish in your ice chest, run the water hose over them, then drain the water out, and the crawfish are ready to put in your boiling pot.

As long as you keep them on ice, in a cool area such as a garage, and keep the lid cracked, then you can store your crawfish for up to two days.

No. You cannot put the crawfish in your freezer because crawfish are cooked live. Just store them in your ice chest with a thin layer of ice on top.

Your crawfish are just cold and will start to move around once you run some water over them before you cook.

We have been in business for nearly 30 years since 1988.

If you order crawfish that has not been prewashed, then just simply run the water hose over the crawfish in your ice chest, and drain the water from the ice chest. They are ready to boil

Please visit our recipe page for a detailed crawfish boil how-to.

Typically, purple and green are straight run (medium and large mixed bag), red are washed and graded (large and jumbo mix), and yellow are purged.

A true purge is when the vein of the crawfish has been expelled. This is done in purging tanks for at least 48 hours. This forces the crawfish to expel the vein.

Grading is when the crawfish are put through a grading machine, and the medium are graded out, so only large and jumbo are left. This is usually available mid-season when the crawfish become larger, and we will post on all of our social media when this becomes available.

This depends on the season. Early in the season when the crawfish are molting or “growing" the shells are softer. Many customers like this because they are easy to peal, have a lot of fat, and are very tasty. The shells begin to firm up around mid February. Again, this all depends on mother nature.

Our docks are in Louisiana, and everything is caught fresh daily to ensure you get the best possible product.

We do not have a store. Our trucks come in every day from Louisiana and deliver to restaurants and seafood markets all across the city of Houston and surrounding areas. With individuals, once you call our sales office we make arrangements for you to meet one of our trucks that delivers in your area.

The sales office will give you an estimated time of arrival when you place your order. They will call you 30 minutes before the truck arrives at its location so that you have plenty of time to get there and meet our driver.

We will try our best to accommodate you, however our drivers are on a very tight schedule to meet the needs of all of our restaurants, seafood markets, and individuals scheduled for delivery that day. We cannot tell our driver to wait too long as it will affect all deliveries for that day. If you are unable to meet our truck on time the day of your pickup, you can call our sales office and make arrangements to pick up your crawfish at the next stop.

We are currently delivering to Houston, Sugar Land, Katy, Richmond, Rosenberg, Spring, Pearland, Pasadena, The Woodlands, Humble, Baytown, Channelview, and the 1960 area. Just call our sales office to choose a location that is most convenient for you on the day of your pickup.

We do not cater, however, we can provide you with as much crawfish and spice as you need for your party, and we will deliver it right to your event free of charge. Yes, we discount on orders of 500 pounds or more.

We’ve supplied weddings, engagement parties, fraternity events, restaurant promos, church fundraisers, cook-offs, office parties, baseball games, festivals, Mardi Gras events, and many more.

Our minimum order is 1 sack, and the sacks average about 36 pounds. There is no limit to the number of sacks you can order.

We could, but you would not want it. Peelers or “99 cent" crawfish are too small to boil, so they are sent to the peeling plants for their tail meat. Our restaurants and seafood markets refuse to buy them, so we do not carry them on our trucks. We only sell the highest quality crawfish.