They taste great, too ! And they're very versatile, at least in 'Cadien cooking : besides boiling them, there's crawfish étouffée, crawfish bisque, crawfish stuffing, crawfish boudin, and then, of course, the option of adding them to soups, stews, gumbos, etc. They can survive anywhere where the water doesn't freeze completely solid in the winter, so basically as far north as southern portion of the State of Illinois.