The smell of crawfish is in the air. If you have ever been to a crawfish boil before I’m sure you have your favorite memory of attending one or even some precious memories about shared time with family and enjoying the great outdoors. Either way, if you are from the south or have enjoyed in a crawfish boil before you know about the culture that it brings for those that do. It is a sense of camaraderie and unity. Jacob Mouton, one of the owners of Crawfish Jake gets the pleasure of being able to provide those events to people and companies for a living. Through his catering side of the business he has traveled from south Louisiana to Texas and even South Carolina. Being a true farm to table enterprise he is able to provide first hand knowledge on the product and showcase what his rice fields are able to produce for his customers. While some may say his boiling methods are unorthodox, he has continuously created a product that all can enjoy. Opening his drive through this year was a major leap of faith into the entrepreneurial world by purchasing that brick and mortar location with no real plans of selling boiled crawfish. Well, the market had other plans and he quickly had to adapt. Winding down his season this year marks a huge success in his books.
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