What is in season in New Orleans. and what to order when the market changes.
Spring
- Louisiana crawfish: Peak season runs February through May. Boil-house counters open Friday and Saturday and run sacks through the spring evenings.
- Strawberries from Ponchatoula: Hammond and Ponchatoula strawberry season runs March through April. The Ponchatoula Strawberry Festival lands the second weekend of April.
- Soft-shell crabs: First runs from the Gulf in late April. GW Fins and Brigtsen's switch their fish list as the crabs come in.
- Bell peppers and tomatoes: Plaquemines Parish tomatoes hit Crescent City Farmers Market in late April through June.
- Jazz Fest food: The Fair Grounds food tents run cochon de lait po-boys, crawfish bread and mango freezes through both Jazz Fest weekends in late April.
Summer
- Sno-balls: Hansen's Sno-Bliz on Tchoupitoulas runs March through October; the cream-of-nectar with condensed milk is the canonical order in 95-degree humidity.
- Gulf shrimp brown season: Brown shrimp season runs May through July. Crescent City Farmers Market and the docks at Westwego have shrimp boats unloading daily.
- Watermelon and figs: Plaquemines watermelon peaks in July; Mid-City and Mississippi figs land at the Saturday markets through August.
- Heirloom Creole tomatoes: True Creole tomatoes from Plaquemines hit markets June through August; the Creole Tomato Festival lands in mid-June at the French Market.
- Sazerac season: Tales of the Cocktail conference lands at the Sheraton in mid-July; bars across the Quarter run guest-shift programmes and Sazerac specials all week.
Autumn
- Louisiana oysters R-months: September restarts the oyster R-months tradition; Acme, Casamento's and Felix's pull cold-water Gulf oysters from September through April.
- Plaquemines satsumas: The Plaquemines Parish satsuma harvest peaks late October through December; crates appear at every farm market in the city.
- Gumbo weather: First cool fronts in late October trigger gumbo season; Mandina's, Liuzza's by the Track and Brigtsen's pull gumbo z'herbes onto specials.
- Boudin and Cajun pork: Cool weather sees Cochon Butcher and Mosquito Supper Club lean into boudin and the boucherie tradition through autumn.
- Po-Boy Festival: Oak Street Po-Boy Festival lands the second weekend of November on Oak Street in Carrollton, with 40-plus vendor stalls.
Winter
- King cake season: Twelfth Night (January 6) through Mardi Gras (February 17, 2026). Dong Phuong on Chef Menteur, Bywater Bakery and Haydel's are the cult kings of the king cake season.
- Creole Christmas reveillon menus: Many Creole grandes dames (Antoine's, Galatoire's, Commander's Palace) run reveillon (Christmas Eve and New Year's Eve) special prix-fixe menus through December.
- Crawfish soft start: The first crawfish boils start in January in mild years; meat is small early. Sacks fully fill out by mid-February.
- Mardi Gras throws and beads: Carnival parades roll the last two weekends of February through Fat Tuesday. Krewe of Bacchus, Endymion and Zulu all roll the final weekend with king cake and street food.
Seasonal in New Orleans, FAQ
When is the best time to eat in New Orleans?
Peak food season in New Orleans is year-round.
What time do people eat in New Orleans?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in New Orleans?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in New Orleans?
Ask the next local you meet what they would order. New Orleans rewards trust.