Frequently Asked Questions

Q. Does your company have insurance?
A. Yes, we are a fully insured company.
Q. Do you travel outside the DFW area to cater?
A. Yes, we travel everywhere. We even get hired to cater company events in Louisiana.
Q. Where do the crawfish come from?
A. We only use crawfish that come from Louisiana. The State of Louisiana produces the highest per-capita of crawfish compared to any other state. Rest assured that you will only be served fresh Louisiana crawfish.
Q. On average, how many pounds of crawfish does an adult consume at a boil?
A. We usually figure on an average of 3 - 4 pounds of crawfish per person. Unless you consume crawfish at the rate of a typical cajun, which can substantially increase that number.
Q. What is the price of crawfish per pound?
A. Crawfish are seasonal with U.S. production from November to June, with peak supplies in April and May. There are numerous factors, such as time of season, amounts of rainfall and even drought which can influence the price of crawfish per pound. Due to the fluctuation in price, please call or email us for pricing.
Q. What types of payment are available for my event?
A. We are able to accept credit card, check transfer, and cashier check payments via PayPal (The PayPal link is located on the Contact page). We can also accept cash, check or cashier check on the day of the event for the remaining balance minus the deposit.
Q. I know how to eat the meat from the crawfish tail, but what is the purpose of sucking the head of the crawfish?
A. Crawfish have quantities of flavorful fat in the head. This fat is generally used as a basis for many of the rich sauces that are traditional with crawfish.
Q. I don't know how to eat or peel crawfish; will someone be available to show me how to do this during the boil?
A. Yes, this is one of the things I look forward to. I enjoy seeing people learn how to peel and eat crawfish meat from inside.
Q. What do the crawfish taste like?
A. Crawfish have a mild flavor and a fairly firm texture. Their flavor is enhanced by my own original recipe of cajun spices in their preparation.
Q. Are there any special requirements that I need to have available at the site of my crawfish boil?
A. We have 2 trailers that are capable of boiling 2,500 lbs of crawfish per hour. The site will need adequate space to accommodate the trailer with access to a common water hose faucet.