Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of 60 lbs Field Run Live Crawfish Delivery with Seasoning is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Our crawfish are harvested, cleaned, and packed on the same day they ship, so you can count on Louisiana live crawfish quality. Field-run means the crawfish size is not graded, offering a variety of medium and small crawfish that soak up seasoning perfectly.
We ship to most of the lower 48 states, but no live crawfish deliveries can be made to Alaska, Hawaii, Washington, Michigan, Illinois, Wisconsin, Pennsylvania, or Minnesota without a special permit (and in Minnesota’s case, only boiled crawfish are allowed). Oregon customers must acquire a Crayfish Transport Permit from the ODFW portal or by calling (503) 947-6300. Minnesota residents seeking boiled crawfish can reach out to Chelsey Blanke at (651) 259-5350 or chelsey.blanke@state.mn.us.
Thanks to new state regulations, live louisiana crawfish can now be shipped to Colorado starting January 2024, although a special import license may be necessary. If your state does not permit live shipments, we can offer boiled crawfish for a similarly delicious experience. Please contact us at 1-504-655-9972 for any questions or assistance.
Important: A 20% restocking fee applies to orders canceled after they have been placed.
| Grade | Size Range |
|---|---|
| Field Run | 18–24 crawfish per pound (mixed medium and small) |
| Belle River | 12–20 crawfish per pound |
| Select | 11–16 crawfish per pound |
| Jumbo | Under 12 crawfish per pound |
Cleaning and purging your crawfish before boiling removes mud and impurities, ensuring your crawfish delivery yields the freshest, best-tasting results.
Dead-Loss Disclaimer: Expect 4–5 lbs of dead crawfish per sack in cooler months and again in June due to temperature changes and molting. In warmer weather, 2–4 lbs is more common. If you receive more than this, please record a video and submit a ticket on our website. Photos alone aren’t sufficient.
For more information on live crawfish delivery or any other questions, call us at 1-504-655-9972. Enjoy the fresh taste of Louisiana delivered right to your kitchen!
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.