According to Wikipedia:

Crayfish, crawfish, or crawdads, are freshwater crustaceans resembling small lobsters, to which they are closely related. They breathe through feather-like gills and are found in bodies of water that do not freeze to the bottom; they are also mostly found in brooks and streams where there is fresh water running, and which have shelter against predators.

The body of a decapod crustacean, such as a crab, lobster, or prawn, is made up of nineteen body segments grouped into two main body parts, the cephalothorax and the abdomen. Each segment may possess one pair of appendages, although in various groups these may be reduced or missing. A crayfish is usually 7.5 centimeters long, but may grow larger.

Crayfish are eaten in Europe, China, Africa, Australia, Canada and the United States. 98% of the crayfish harvested in the United States come from Louisiana, where the standard culinary terms are crawfish or écrevisses.

Louisiana crawfish are usually boiled live in a large pot with heavy seasoning (salt, cayenne pepper, lemon, garlic, bay leaves, etc.) and other items such as potatoes, maize, onions, garlic, and sausage. They are generally served at a gathering known as a crawfish boil. Other popular dishes in the Cajun and Creole cuisines of Louisiana include crawfish étouffée, crawfish pie, crawfish dressing, crawfish bread, and crawfish beignets [5], and crayfish are an ingredient in Chicken Marengo.

Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, however, other portions may be eaten. Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favourite is to suck the head of the crayfish, as seasoning and flavour can collect in the fat of the boiled interior.