Louisiana Seafood: What’s in Season?

Deanie’s Seafood Restaurants and Seafood Market are supporters of the local fishing communities and the Gulf economy and have been serving fresh Louisiana seafood for more than 50 years.  Deanie’s Seafood Restaurants serve certified “Authentic Louisiana Wild” seafood daily at both of their locations in Bucktown and the French Quarter.  Find out what seafood is in season in the spring months.

We believe that’s the reason why we are consistently highlighted by publications like Wild_Louisiana_Seafood_guide_to_Gulf_seafood_seasons_Deanies_Seafood_Restaurants_New_Orleans.jpgGambit Weekly, Thrillist, The Times Picayune, New Orleans Magazine, GoNOLA, and even The Food Network as one of the best seafood restaurants in New Orleans.  From BBQ Shrimp, to Crabmeat Au Gratin, to Boiled Seafood, to Oysters (fried, raw, or charbroiled) — there are so many ways to enjoy the best seafood our region has to offer at our restaurants.  Our popular Fried Seafood Platter has even begun to gather its own cult following on our Facebook page.

You can order live, fresh or boiled Louisiana Blue Crab, crawfish and shrimp, raw oysters, prepared seafood items and more from anywhere in the continental United States from Deanie’s. Learn how to {{cta(‘c3e58ea0-611b-4ac8-bd84-c235b3dd3679’)}}.


Here’s what’s in Season in the winter and spring months:

Shrimp (January, April-November)

Depending on the species, shrimp can range from 1 to 10 inches in size and come in a wide range of colors.  Shrimp cook quickly and are low in calories, making them a great addition to a variety of dishes.  You’ll find them served on salads, in shrimp etouffee, jambalaya, po-boys, plus they’re a top pick for seafood boils.  While six different species are harvested in Louisiana waters, more than 90 percent are either white shrimp or brown shrimp.

Crawfish (January-June)

Crawfish season has arrived!  These shellfish look like tiny lobsters, and live in the mud of freshwater bayous.  Locals look forward to the beloved tradition of crawfish boils on weekends in the springtime — crawfish are boiled with Creole seasoning, plus items like corn, sausage, and potatoes.  Need to brush up your peeling skills, or maybe you’re new to crawfish?  Deanie’s provides a step-by-step guide to peeling these mudbugs.  

Blue Crab (March-June)

In the Gulf, you’ll find more than 60 types of crab, with four main types available at restaurants and seafood stores. Gulf Crab are in season all year long, but spring months are their peak season.

Oysters (January-December)

The Gulf sustainably produces more than 500 million pounds of oysters every year.  Oysters are rich in vitamins, and some ancient cultures claimed the shellfish had aphrodisiac qualities. They are delicious raw or fried (and of course charbroiled), but you’ll also find them in soups, gumbo and pasta dishes — not to mention the local holiday traditional favorite, Oyster Dressing!


More than a hundred individual types of finfish call Louisiana home, which means there’s a year-round bounty of the freshest catches waiting in our waters. With such an abundant offering of fish that call Louisiana home, there’s something fresh all year long.

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