P. clarkii is eaten in the United States, Cambodia, Europe, China, Africa, Australia, Thailand, Canada, New Zealand, and the Caribbean.
About 98% of the crayfish harvested in the United States come from Louisiana, where the standard culinary term is "crawfish" or "crawdaddy".

Louisiana in 1990 produced 90% of the crawfish in the world and consumed 70% locally.

Louisiana crawfish are usually boiled in a large pot with heavy seasoning (salt, cayenne pepper, lemon, garlic, bay leaves, etc.)
and other items such as potatoes and corn on the cob.
Many differing methods are used to season the dish, and there are an equal number of opinions on which one is correct.
They are generally served at a gathering known as a crawfish boil.
P. clarkii is eaten in the United States, Cambodia, Europe, China, Africa, Australia, Thailand, Canada, New Zealand, and the Caribbean. About 98% of the crayfish harvested in the United States come from Louisiana, where the standard culinary term is "crawfish" or "crawdaddy".
Louisiana in 1990 produced 90% of the crawfish in the world and consumed 70% locally.
Louisiana crawfish are usually boiled in a large pot with heavy seasoning (salt, cayenne pepper, lemon, garlic, bay leaves, etc.) and other items such as potatoes and corn on the cob. Many differing methods are used to season the dish, and there are an equal number of opinions on which one is correct. They are generally served at a gathering known as a crawfish boil.
Procambarus clarkii