For Louisiana farmers, the start of crawfish season is more than just a date on the calendar—it’s a sign that months of preparation are finally paying off. The season typically kicks off when a few key signals line up, and experienced farmers know exactly what to watch for.

The first big clue? Water temperatures. Crawfish are cold-blooded, so as winter fades and water temperatures climb to around 60 to 65 degrees Fahrenheit, the little crustaceans start stirring. After spending the colder months burrowed in the mud, they’re ready to emerge, grow, and become more active—signaling to farmers that it’s almost time to get to work.

Rainfall is another major factor. Louisiana’s famous spring showers help flood crawfish ponds and fields, creating the perfect environment for the crawfish to thrive. Farmers keep an eye on those rain gauges, knowing that full, well-flooded fields mean healthier crawfish and a better harvest.

Then there’s the crawfish themselves. As they molt and grow in response to the warmer, wetter conditions, farmers take note. Bigger crawfish and more consistent activity mean it’s time to break out the traps and start harvesting. For most farmers, late January to early February marks the beginning, with the real action heating up in March and April.

Starting the season is an exciting, hectic time. It’s about more than just the work—it’s a signal that crawfish boils, family gatherings, and local traditions are right around the corner. For Louisiana farmers, these natural signs aren’t just part of the job; they’re part of the rhythm of life, marking the beginning of something that brings joy to so many.