Crawfish season happens every year from around the first of March through the beginning of summer. Many Gulf Coast residents enjoy the season with backyard boils or restaurant events, but some may not know where these tiny lobster-like creatures are raised.
Restaurants like Katy Cajun Seafood get crawfish from a variety of vendors straight from Louisiana, said General Manager Marco Alvarado.
"The process for picking out crawfish plays out over a 24-hour period," he said. "They'll pick it out by Friday and within 24 hours it will be delivered to restaurants. We bring in shipments three times a week to keep up with demand."
Alvarado said his restaurant sells about 1,000 pounds of crawfish per week on average, but that number can rise up to 1,500 pounds on busier weeks. He said the demand was noticeably more intense this year because cold weather has made crawfish shipments smaller so far.











