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Breaux Bridge Crawfish Festival Music

Cajun Music
The Breaux Bridge Crawfish Festival has become one of the largest gatherings of world famous Cajun, Zydeco and Swamp Pop musicians and plays host to over 30 bands on three stages during the three-day festival.

Breaux Bridge Heritage Tent
Cajun and Zydeco music, along with accordion making, Cajun dance & cooking demonstrations are showcased here. Also highlighted are aspects of the unique Cajun culture such as Bourrée, a traditional Cajun card game.

Cajun Cooking Crawfish BoilCajun Cuisine
Nothing is as unique to Cajuns as eating crawfish during festival weekend. You’ll enjoy tasting crawfish prepared in every imaginable way-fried, boiled, in an étouffée, bisque, boudin, pie or jambalaya, and crawdogs, along with other Cajun favorites (shrimp, crab, gumbo, red beans and rice, just to name a few).

Crawfish RacesCrawfish Races
As the Crawfish Race Commissioner yells “ils sont partis”, the world famous race of the crawfish begins! Numbered crawfish race to the finish line with skillful aid from their registered owners on an eight-foot circular target. This race is open to all and a joy to watch.

Cajun & Zydeco Dance Contests
Put on your dancing shoes and two-step or Cajun waltz to traditional Cajun and Zydec Music. The most talented will win gift packages as their prizes. This event is a must for those who want to learn a few new steps.

Crawfish Etouffée Cook-Off
This epicurean event features cooking teams who vie for the title of Cook-off Champion. Truly a gourmet’s delight, this contest is also noted for showmanship displayed by the contestants. Samples are available once the judging is complete.

Cajun Arts, Crafts & Specialty Items
Stroll your way through rows of unique items – handcrafted and novelty – as artists, craftsmen and vendors display their wares for your shopping enjoyment. Official crawfish memorabilia are also available at the Information Booth.

Carnival Midway
Enjoy rides and games for all ages at the carnival, located inside a fenced area of the festival grounds at Parc Hardy behind the food pavilion.

Crawfish Eating ContestCrawfish Eating Contest
This contest is measured by the weight of boiled crawfish consumed within forty-five minutes. Contestants must display dexterity in obtaining the meat from the crawfish as well as a healthy appetite. The Crawfish Eating Contest is held in the Heritage Tent and is open to the public.

Parade
The parade honors our Crawfish Queen who rules over our festivities along with her King, Junior Royalty and Ecrevettes. You will also enjoy sights of Cajun family bands, marching bands and festive floats. Meet this year’s royalty.

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Archie Casbarian of Arnaud’s Restaurant in New Orleans insists that, while new dishes are essential to the restaurant’s growth, they must fit in with the Creole cuisine for which Arnaud’s is celebrated. Creole cooking is the ethnic food of New Orleans, and it dominates the local culinary scene the way French food does in France or Italian food in Italy. It grew from a grafting, two centuries ago, of French dishes onto African cooking practices, with Spanish, German and American influences. The oldest and best-developed of American regional cooking styles, Creole offers many distinctive ways of cooking almost anything.Creole food is always full-flavored, with generous components of butter, pepper, salt and herbs. The combination of onions, bell peppers and celery, cooked in a roux of oil and flour, is the starting point for a tremendous number of Creole dishes – although Creole tastes can emerge when none of those ingredients are present. The one essential ingredient is taste, and plenty of it.

Also key to Creole cooking is the richness of the local food supply – particularly with regard to seafood. Oysters, shrimp, crabs and crawfish are abundant and of a quality to rival those of any other place in the world. Dozens of edible fin-fish species abound in the waters that surround New Orleans. All of these are featured prominently on Arnaud’s menu.

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Ingredients:

1/4 cup vegetable oil
2 pounds Louisiana Crawfish tails
1 bell pepper
6 ribs celery
2 onions
1 15-ounce can tomato sauce with bits
1 8-ounce can mushroom stems and pieces
6 green onions
2 12-ounce cans shoe peg corn
2 sprigs parsley
1 rounded teaspoon salt
1/4 teaspoon hot sauce

Chef: Kim Harrigan

Serves: 10
Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Sautê for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, sautê the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.

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