What looks, tastes, and smells like seafood, but doesn't come from the sea?

It's crawfish, a freshwater shellfish that is considered a Louisiana delicacy! Nothing else symbolizes the Cajun culture of Louisiana like crawfish. Crawfish in Illinois...yes!! A rare occasion! Crawfish resemble tiny lobsters. They are also known in the south as mudbugs because they live in the mud of freshwater bayous. They are more tender than lobsters and have a unique flavor. Today crawfish are raised commercially and are an important Louisiana industry. Most of the crawfish consumed in the United States are from Louisiana, although people from other states consider them a delicacy, too. Locals still hold the traditional crawfish boils, where friends and family gather to feast on pounds of crawfish. A couple of weeks ago, we got together to try this - see the pictures!! In the spring, families will go out fishing on the bayous or crawfish farms in an age-old tradition that thrives to this day. On July 14, 1983, Louisiana’s governor approved a law designating the crawfish as the state crustacean. Louisiana thus became the first state to adopt an official crustacean. That's how serious Louisiana is about their crawfish! Who knew....