There’s a ritual and method to working through a pile of crawfish and for many tradition. It's hard to pinpoint exactly what to attribute it to, but there's a certain energy about crawfish season. Despite a great crop of mudbugs last year, COVID-19 restrictions crippled the industry as a whole; restaurants were slapped with COVID mandates and packaging the crustaceans to-go was difficult. Last March, crawfish producer Gerard Frey, of Acadia Parish told the LSU AgCenter at the time they were only able to sell 10 to 20 percent of what they caught. Then, the hurricanes came. During the summer of 2020, Hurricane Laura damaged 5,000 acres of crawfish ponds, according to the