Crawfish, crawdads, crayfish, and mudbugs — whatever you call them, Nashville buzzes with all-you-can eat boils every spring. However, this year may see fewer events due to challenging conditions affecting the Louisiana crawfish population.
The peak season runs from March to May, and with Louisiana’s ongoing exceptional drought, industry experts are warning of fewer crawfish and higher prices.
As of now, Nashvillians still have opportunities to pinch tails this season. Bringles Smoking Oasis announced its annual crawfish boil is on for Sunday, April 7. And if you really want to get your hands dirty, check out The Chef and I’s cooking class and dinner on Sunday, March 10.
Meanwhile, Tennessee Brew Works is pivoting to a shrimp boil on Saturday, March 2-Sunday, March 3 with 1,300 pounds of Gulf shrimp, andouille sausage, corn, and potatoes.
