Louisiana crayfish, also known as crawfish or crawdad, are freshwater crustaceans commonly found in the swamps, marshes, and bayous of Louisiana. They thrive in warm, muddy waters and are an important part of the local ecosystem, serving as both predator and prey. These small creatures are often harvested for their meat, which is a popular ingredient in many regional dishes, including gumbo and crawfish étouffée. Louisiana crayfish are typically harvested during the spring and early summer, making them a seasonal delicacy celebrated in local festivals.