Crawfishing in the Bonnet Carre

not yet still a lot of seepage

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Thanks my dude. I remember going when I was a kid after they closed the locks and we caught something like 16 sacks running a couple dozen nets. It was insane.

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yep.. catfish haul equally impressive.. .I'd say it's about 10-15 days away... I'll run out there and take a peek this weekend and let you know.

What side does everyone prefer? I've only gone on north side of Airline hwy

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Crawfishing in the Bonnet Carre
Do you launch and fish or fish off of the bank somewhere?

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I go from bank or split time with pirogue or yak.

basically when I am just taking a break from training my dogs - some of those ponds -even little ones are so full of cats it's unreal.... have caught many blues over 50lbs... but that's not what i target.

Yeah please report so we can have 500 slickers running a muck in there.

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Yeah please report so we can have 500 slickers running a muck in there.

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might do wonders for the stuck truck thread though

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I don’t ever remember going to a crawfish boil as a child. I always thought this was strange, especially since boils are so common today. I asked my dad when he was approaching the end of his road, why we didn’t have crawfish boils. 

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Same here. We had crawfish maybe once a year after I turned 12 or so. My moms from Vacherie and they did the same thing. My moms brothers would catch 10-12 sacks and the women would peel them. Everyone took some peeled crawfish home.

they still had the roads closed the other day

My mother’s family was in Norco. My dad and one of my uncles would catch in the spillway. As a yute, the only time we as chirrens we were allowed to sit in Mamaw’s small kitchen was to help make her bisque. We par boiled to keep the fat liquified. That way when you clanged the glass bowl with the head, the liquid fat would slide down to make a puddle of goodness. Another bowl with some salt water for the cleaned heads. A third bowl for the tails. We would be some crawfish peeling machines.

We would take the peelings and put back into parboil pot to make a stock.

She would grind the heads with seasonings and bread crumbs., stuff the heads and roll in flour. Into the oven til golden brown.

She would put up enough to serve anyone who came to visit. What a treat. Good Times.


Well Mamaw is serving bisque in heaven now. But, in her honor, I’m making bisque today. I live outside of Nashville, but I buy sacks from a guy that trucks them up each week. I boiled some yesterday afternoon, and plan on the bisque for today. Plan to put up enough to entice MY grandkids to visit.

Growing up every time they opened the spillway we would go out there in a flat boat on Saturday mornings and hang triangle nets from the trees. We would have 4-5 sacks in no time then go home and invite all the neighbors and friends over and have a big boil in the afternoon. All the adults drinking Bud 10 oz cans and Miller high life ponies. Fond memories.