Everything you need to know about crawfish season in Tomball and Magnolia


Whether you call them mudbugs, crayfish or crawdads, several eateries in the Tomball and Magnolia areas offer crawfish by the pound from February to June.

Here’s where to eat:

The Crawfish Joint
9201 FM 1488, Magnolia

The Crawfish Shack
38925 FM 1774, Magnolia

Go Crawfish
6923 FM 1488, Magnolia
(Only available for catering and to-go orders)

District 2•4•9
23238 Hwy. 249, Tomball
(Fri.-Sun. only)

Leblanc’s Crawfish House
19530 FM 2920, Tomball

Tad’s Bar & Grill
1000 W. Main St., Tomball

Tailgators Pub & Grill
33418 Egypt Lane, Magnolia

Here’s where to party:

Historical Katy Crawfish Festival: April 2
The fourth annual festival, hosted by No Label Brewing Co., features live music, food, craft beer and crawfish. Noon-5 p.m. $10 (prepaid admission), $15 (at the door). No Label Brewing Co, 5351 First St., Katy. 281-693-7545. www.nolabelbrew.com 

Rails and Tails Mudbug Festival: May 6-7
The annual Tomball festival celebrates crawfish season with music and food. The two-day event offers a boudin ball-eating contest, crawfish races and kids zone. Several bands take the stage for performances throughout the community festival. 11:30 a.m.-6:30 p.m. Free. Tomball Historic Depot Plaza, 201 S. Elm St., Tomball. 281-351-5484. www.tomballtx.gov

Texas Crawfish and Music Festival: April 29-30
The 31st annual festival is held in Old Town Spring and includes vendors serving a variety of food, including more than 50,000 pounds of crawfish. The festival also features a lineup of live music as well as family-friendly activities. Noon-midnight (April 29), noon-6 p.m. (April 30). $12 (adult admission), $5 (children ages 6-12), free (children ages five and younger with adult admission). Old Town Spring, 209 Gentry St., Spring. www.texascrawfishfestival.com

Here’s how to host a crawfish boil:

Crawfish boils are an annual tradition for many residents in communities along the Gulf coast. Lou Caporale, owner of Go Crawfish, sells live crawfish brought in daily from Louisiana and recommends a basic recipe for a first-time boil.

The necessities

  • live crawfish (about 3-4 pounds per guest)
  • seasoning of choice
  • vegetables
  • a large pot for boiling
  • a paddle for stirring
  • a large cooler to store crawfish before boiling
  • long metal tongs for serving
  • a scoop with holes or a colander to scoop vegetables and crawfish from pot
  • newspaper to line tabletop

The seasonings
Caporale recommends a basic recipe to start before adding more ingredients based on taste preferences.

  • lemon juice
  • chopped onion
  • garlic cloves
  • corn cobs
  • potatoes
  • andouille sausage
  • stick of butter

The boil
Caporale said he recommends putting vegetables, such as corn cobs and quartered potatoes, into the boil first and cooking until them they are soft. The vegetables can be removed before the crawfish is added to the pot. To cook the crawfish, boil them in the pot for five minutes before removing the pot from the heat. Allow the crawfish to continue cooking in the hot water for another 20 minutes, stirring occasionally to keep seasonings from settling at the bottom of the pot. This allows the crawfish to soak up additional flavor.

The meal
To serve, Caporale said it is traditional to layout the entire meal on a tabletop covered with newspaper, allowing guests to serve themselves. 2016 Crawfish Guide

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Anna Dembowski
Anna joined Community Impact Newspaper as a reporter in May 2016 after graduating with a degree in journalism from Cedarville University in Cedarville, Ohio. In July 2017, she transitioned to editor. Anna covers education, local government, transportation, business, real estate development and nonprofits in the Tomball and Magnolia communities. Prior to CI, Anna served as editor-in-chief of Cedars, interned with the National Journalism Center in Washington, D.C., and spent time writing for the Springfield News-Sun and Xenia Daily Gazette.
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