Page 59 - South Mississippi Living - May, 2026

SOUTH MISSISSIPPI Living | www.smliving.net May 2026 | 59
At The Crawfish House in Ocean Springs, that scene plays out on repeat during peak season. Trays of steaming
fun. The experience leans less traditional and more about the moment, where live music, picnic tables, and a little bit of chaos make crawfish feel right at home alongside the barbecue.
Once the pot starts rolling, the rest takes care of itself.
crawfish hit the table, seasoned just right, with corn, potatoes, and sausage tucked
Beyond the headliners, smaller local spots round out the season. Places like Taranto’s and Fillin’ Station draw loyal crowds looking for a laid-back place to settle in and stay awhile. And at Desporte & Sons Seafood, fresh seafood and crawfish are ready for those who prefer to take the experience home. Because as much as the Coast loves
People gather. Drinks are poured. Someone takes over the music. And
when the crawfish finally hit the table, everything else fades into the background. It’s hands-on, a little messy, and impossible to rush.
in between. It’s casual, a little chaotic, and completely unconcerned with
tidiness. People lean in, hands moving fast, conversations overlapping. No one’s
That’s part of the appeal.
checking their phone.
That same sense of tradition carries
Crawfish season isn’t just about what’s on the table. It’s about who’s around
it. It’s the kind of meal that lingers, stretching into the afternoon or well past sunset, with empty shells piling up as fast as stories are told.
over to Bozo’s Seafood Market and Bozo’s Too. At this renowned Pascagoula staple,
a good crawfish spot, some of the best boils don’t happen in restaurants at all.
crawfish season feels like a continuation of something the Coast has been doing for
They happen in backyards.
generations. With its seafood market roots, Bozo’s draws a steady crowd when the sacks
And start early, with someone in charge of the pot and everyone else offering advice. Sacks of live crawfish are rinsed and sorted, corn and potatoes are stacked nearby, and seasoning is measured with confidence— or not measured at all. There’s always a moment of debate over spice levels, and always someone insisting they know the “right way” to do it.
There’s no perfect way to do it. no righT pace. no clean finish.
are running strong, locals lining up for their share of the season.
For a slightly different take, Killer Crab & Seafood in Gautier brings a modern seafood
boil approach to the table. Crawfish often arrive in bags, tossed in butter-heavy sauces with customizable spice levels. It’s still messy,
JusT one more, and then maybe another.
still social, but with a build-your-own flavor twist that keeps things interesting for groups.
For those building their own boil, Rouses Market has become a go-to stop during crawfish season, with locations scattered across the Coast. Live sacks, boiled options, and all the extras are easy to find, from seasoning blends to sausage, making it a one- stop setup for hosts who want to keep things simple.
Even longtime barbecue spots are getting in on the action. At The Shed BBQ & Blues
Joint in Ocean Springs, best known for its smoky ribs and laid-back, anything-goes
and maybe one more after ThaT.
atmosphere, crawfish has started making a seasonal appearance. It’s not what the place
built its reputation on—but that’s part of the
The Shed BBQ & Blues Joint
Killer Crab Rouses & Seafood Market
The Crawfish House