Crawfish Country Catering offers a memorable experience, an authentic crawfish boil for your corporate event. We are the largest producer and caterer of quality, authentic Louisiana crawfish in the South.
Our crawfish are caught daily. With our own blend of seasonings and quiet-burning, insulated pots, we’re ready to boil.
Crawfish boils, a family tradition in Southwest Louisiana, are growing in popularity across the South. For owners Duane Smith and his son Travis, crawfish farming is a family tradition, too.
Crawfish farming made its debut in the 1960s, with cultivation in man-made ponds and management practices such as controlled water levels. Technology has also influenced the industry, including the development of hydraulic-powered boats that enable farmers to move efficiently through the shallow ponds, simultaneously harvesting and grading the crop.
Duane began farming while still in high school. “I didn’t play football. Instead, I fished before and after school.
“You come to love it and live it,” he says.
Over the last 25 years, his original 30-acre pond has grown into a 1,000-acre operation, Duane’s Crawfish Farms, which owns and operates Crawfish Country Catering.
Crawfish Country Catering:
Terms like “sustainability” and “farm-to-table” have become catchphrases for movements that support family farms that produce delicious, locally grown food. For us, farm-to-table isn’t new at all. When it comes to crawfishing, it has been a way of life for generations here in Southwest Louisiana.
Our farming is sustainable. In our fields, we grow rice one year, then flood the field to raise crawfish the following year. It’s a sustainable because the crawfish forage on stubble and rice left in the field after harvest.
And our farm-to-table approach is like none other. We maintain a fleet of boats, refrigerated trucks, and trailers equipped to boil. We harvest select crawfish daily, directly from our ponds. Then, we deliver and prepare them on site. The only way they could be any fresher is if you caught them yourself!
While it’s true that we stretch the boundaries of “local” — by delivering and preparing crawfish as far as Texas and Georgia — we never sacrifice our “farm-to-table” principles, bringing the highest quality crawfish and authentic Cajun culture wherever we go.