It isn’t quite prime crawfish season in Texas quite yet, but many restaurants are already offering crawfish boils and crawfish dishes right now. This means it’s time to seek out spicy mudbug boils with potatoes, sausage, and corn, special crawfish dishes like etouffee or po’ boys, or even live freshwater crustaceans by the pound to boil on your own.
Here is Eater’s guide to Austin’s best bets for the seasonal tradition. This means regular crawfish boils from Shoal Creek Saloon, pickups from Stuffed Cajun Meat Market, Viet-Cajun takes from Mandala Kitchen & Bar, and plenty of crawfish etouffee.
Remember: prime crawfish season tends to run from March through May, though boils sometimes still happen in February and June. Perfect those peeling skills now.
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