You know you’re in a respectable south Louisiana hardware store when, beside the hammers and paintbrushes, you can find propane burner rings, immense stockpots and wooden paddles – all the tools of the trade for the serious crawfish boiler.
In the same spirit that some approach the barbecue smoker, others around our region are fanatical about their crawfish and have their methodology worked down to some individualized cross between science and ritual. Next week, a new event called Crawfish Mambo is putting this passion on display with a competitive boil and inviting the public to feast on the results.
This inaugural Crawfish Mambo, scheduled for May 12, from 11 a.m.-7 p.m., rain or shine, is a benefit for the University of New Orleans (UNO) Alumni Association, and it will be held on the UNO Lakefront Campus (see map).
Spokesman Jeffery Ory says teams based around restaurants, bars and even law firms have all stepped up thus far to participate, with each team agreeing to boil a minimum of ten sacks of crawfish. At an average weight of between 30 and 40 pounds per sack, there’s bound to be a lot of crawfish, and while official judges will deliberate on the festival winners the public gets to have all they want of the various entries. The festival provides the crawfish, while seasoning, sides and extras are all up to the discretion of the teams.
Tickets are $15 in advance or $20 at the gate, and beer and other beverages will be for sale around the grounds. Six musical performers are scheduled throughout the day, including Paul Sanchez, Rockin’ Dopsie Jr. and Bonerama.
The deadline for team registration is Wednesday, May 9. For details, click here.