Turns out those delicious “mudbugs” have been spending more time, well, in the mud.
Suppliers say a combination of Hurricane Harvey damage and unusually cold temperatures across states along the Gulf of Mexico has slowed crawfish production. While crawfish can be available throughout the year, the peak season of fresh crawfish lasts from early spring through early summer.
According to the Beaumont Enterprise, some crawfish ponds flooded from Harvey’s heavy rainfall. Warmer weather in the winter in recent years had helped extend the season into mid-winter.
Tim Cascio, General Manager of Crawdaddy's Kitchen in Louisiana, told TV station KSLA that ponds had frozen over and delayed harvesting the crustaceans this year.
Zach Dishman, a co-owner of Dishman Crawfish Farms in Beaumont, told TV station WPMI in Alabama the “perfect water temperature for crawfish is usually around 65 degrees.” When temperatures drop, the crawfish dig themselves into the mud to stay warm.
Despite the cold snap, as temperatures heat up across the region, supplies are expected to increase too. So be patient: a watched crawfish pot never boils.