Also known as CRAYFISH or CRAWDADS, this tiny lobster-looking crustacean is really its own species and exists only in freshwater. Crawfish may be tiny (3 inches long) or jumbo sized (6 inches long), and are popular not only in Louisiana and other parts of the United States, but also in France, Scandinavia and New Zealand. Most of the crawfish in the United States come from the area around the Mississippi Basin. Though most Louisiana locals prefer to eat them with their fingers, after they’ve been boiled with lots of spices and seasonings, they also make great sauces and stews. Like lobsters, their brown/gray shell turns a bright red once they’ve been cooked.