I've Lived In Texas My Entire Life And I've Never Had Crawfish
By Katie Lawrence|Published May 23, 2024
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Katie Lawrence
Author
Katie Lawrence is a Southeast Texas native who graduated 18th in her high school class with a GPA of 4.25. She attended college in the Houston area and began writing for OnlyInYourState in 2015.
Today, Katie writes, edits, and performs several other tasks for OnlyInYourState and has never been more passionate about a job before. Outside of work, you can likely find her curled up on with a hot cup of coffee, practicing yoga, baking, or exploring the beautiful Lone Star State (in particular, the vast and mystical West Texas desert).
What are some of your favorite iconic foods in Texas? I’m a sucker for a good chicken-fried steak, and kolaches (poppyseed, please!) are also on heavy rotation in my breakfast repertoire. But there’s one classic Texas food that – and I know I’ll get some flack for this – I have never tried: crawfish. Here’s why:
A lot of people see crawfish as mainly a Louisiana thing, but I can assure you they're just as popular in Southeast Texas, where I've lived since the day I was born.
During winter and spring, crawfish holes can be seen just about anywhere with grass, and my childhood was filled with crawfish boils at the homes of friends and family members.
Despite being surrounded by crawfish for pretty much my entire life, I've actually never eaten it. Nope, never. Not once.
I've grown accustomed to the strange looks I get when I tell people this (and trust me, the looks are strange). I feel like an alien with three heads after admitting my secret!
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By this point, you're probably looking for an explanation as to why I have yet to sample this regional delicacy. The answer, my friends, is twofold.
I was a vegetarian for most of my teenage years up until my early 20s, so crawfish was simply not a menu option for me during that time. Even before I gave up meat, however (and now that I eat it again), it never sounded appealing to me for one main reason...
...the smell. I adore other types of seafood like salmon - and even shellfish such as crab and lobster - but crawfish has a particular aroma that I just cannot stomach.
On that note, I’ve also never had Texas chili (but, unlike crawfish, I am open to trying it!). Can you believe I’ve never had crawfish? Tell us your thoughts in the comments!
Check out our previous article for more signature Texas eats, and rep your state pride by shopping Wear Your Roots.
