Al Scramuzza, affectionately known as the “Crawfish King,” passed away on May 11, 2025, at the age of 97. He was instrumental in popularizing crawfish in New Orleans, both as a beloved local delicacy and as part of the city’s cultural identity. His establishment, Seafood City, located at 1826 North Broad Street, became one of the largest seafood retailers in the Gulf South.
Born on September 19, 1927, Scramuzza grew up in the French Quarter. During the Great Depression, he and his siblings were placed in the Hope Haven Orphanage in Marrero. These early experiences fostered his resilience and entrepreneurial spirit.
In the early 1950s, Scramuzza began selling seafood from a modest stand, eventually founding Seafood City at the corner of North Broad and St. Bernard Avenue. Through charismatic marketing and memorable self-produced television commercials, he transformed crawfish from a humble, overlooked ingredient into a mainstream favorite.
Because of Al’s deep imprint on New Orleans’ culinary scene, we spoke with Liz Williams, founder of the Southern Food and Beverage Museum and author of several books on Louisiana foodways. Williams explained that Scramuzza didn’t just sell crawfish—he changed the way people thought about them.
“Al began selling crawfish already boiled in small amounts at his store,” Williams shared. “That was a radical idea at the time. He would bring live crawfish from Lafayette to New Orleans and boil them right at his seafood store, making it easy for people to take them home and enjoy. That helped create the culture of crawfish boils as we know them today.”
Williams also placed Al’s innovations in the broader context of crawfish farming developments of the era. Around the same time in the 1970s, Louisiana State University’s agriculture researchers pioneered methods for integrating crawfish farming with rice farming, using flooded rice fields as crawfish ponds during off-seasons. Crawfish would feed on leftover rice stubble and organic material, creating a sustainable cycle that dramatically increased the supply of crawfish and made it economically viable to add them to restaurant menus across the state.
According to Williams, Al’s foresight in offering boiled crawfish not only protected his investment but also helped foster demand at a time when crawfish were still considered rustic or rural food. His approach made crawfish more accessible to urban consumers and helped normalize their place on restaurant menus and family tables alike.
Beyond his seafood ventures, Scramuzza had a passion for music. In 1962, he established Scram Records, promoting local talents like Eddie Bo and Mary Jane Hooper. His contributions to the music industry further enriched New Orleans’ vibrant cultural tapestry.
After retiring and closing Seafood City in 1994, Scramuzza dedicated his time to mentoring youth in sports, coaching teams in football, basketball, baseball, and soccer at Johnny Bright Playground in Metairie. His commitment to community service left a lasting impact on countless young lives.
In recognition of his contributions, Jefferson Parish officials honored him by renaming the street along Johnny Bright Playground to “Al Scramuzza Way” on his 97th birthday in September 2024.
Scramuzza is survived by his two daughters, Toni Scramuzza and Saralyn Scramuzza Warren, five grandchildren, and six great-grandchildren. Funeral arrangements are pending.
For a visual tribute to Al Scramuzza’s life and legacy, you can also watch Al Scramuzza: The Crawfish King.
