CRAWFISH SEASON BEGINS WITH TRADITIONAL PARDON SPOTLIGHTING A SIGNATURE LOUISIANA SEAFOOD INDUSTRY

OPELOUSAS, La. – Lieutenant Governor Billy Nungesser, along with the Louisiana Seafood Promotion and Marketing Board, granted an official pardon to Tony the Crawfish during the 10th Annual Pardoning of the Crawfish event at Tony Chachere’s Creole Foods in Opelousas, Louisiana. The annual event, started by Lt. Governor Nungesser in 2017 and held on the first Tuesday after Mardi Gras, celebrates crawfish season in Louisiana and across the Gulf South.

“Crawfish isn’t just a meal in Louisiana — it’s a way of life and a cornerstone of our economy,” said Lieutenant Governor Billy Nungesser. “Our state leads the nation as the largest domestic producer, harvesting roughly 150 million pounds each year and supporting thousands of farmers, fishermen, processors, restaurants, and families. Peak season brings communities together around backyard boils, festivals, and restaurant tables across Louisiana and the Gulf South. Today, we celebrate that tradition by sparing one lucky crawfish and officially pardoning Tony before he could end up on someone’s tray. It’s a fun Louisiana tradition, but it also highlights the pride we have in an industry that helps feed our people, fuel our economy, and showcase our culture to the world.”

The lucky crustacean is named “Tony” in honor of the late Anthony “Tony” Chachere, the chef and founder of Tony Chachere’s Creole Foods. After a career as a drug salesman who started the Louisiana Drug Company, Tony retired at the age of 50 and soon began working for the Equitable Life Insurance Society, retiring again at age 65. In his early years, Tony displayed a natural talent, imagination and flair for cooking that eventually earned him a reputation as a notable chef. Over his lifetime, around Acadiana, he eventually became known as the “Ole Master” of fine Cajun cuisine. In 1972, he published the Cajun Country Cookbook, including the recipe that became his famous Original Creole Seasoning. The response led him to start Tony Chachere’s Creole Foods. He retired for a third time at age 76, with his family now running the business. In March 1995, he was honored as the first inductee into the Louisiana Chefs Hall of Fame. He died just one week later, just shy of his 90th birthday.

In keeping with tradition, Barry Toups, owner of Crawfish Haven and Mrs. Rose’s Bed & Breakfast in Kaplan, caught and selected the guest of honor for his reprieve. Tony the Crawfish was then transported to Tony Chachere’s Creole Foods in Opelousas where he was the king of his own procession to his regal habitat. Lt. Governor Nungesser bestowed the official pardon upon Tony, delivering an official proclamation to the guest of honor’s namesake, the Chachere family.

Following his pardoning, the Louisiana Office of State Parks transported Tony to Chicot State Park in Ville Platte, Louisiana, where he will live out the rest of his days burrowing in the mud, swimming in the bayou, and making the state park his new home.

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