Crawfish fans will find themselves with a new option for washing down their favorite crustaceans at the upcoming Rotary Crawfish Boil.
Event organizers have recruited some of the young entrepreneurs from the Galveston Chamber of Commerce-sponsored Lemonade Day to set up their lemonade stands at the crawfish boil.
This is the fourth year for the crawfish boil at Moody Gardens north of the Discovery Pyramid from noon to 4 p.m. Sunday.
While it is far from the first time that the Rotary Club and the Chamber of Commerce have worked together, it will be the debut year for the lemonade vendors to hone their salesmanship and product presentation at the crawfish boil.
“This is just another example of two vital organizations working together of the good of our Galveston community,” chamber President Gina Spagnola said.
Lemonade Day is a national program aimed at giving young people an opportunity to experience entrepreneurship. Chamber members served as mentors to help children of all ages, ranging from prekindergarten through high school, learn the concepts of marketing, production, customer service and accounting by planning and operating a lemonade stand.
In 2013, 737 children participated, earning an average profit of $124. This year’s Lemonade Day is May 4.
The crawfish boil will offer other beverages in addition to lemonade, including cold beer, soft drinks and bottled water, and even offers some food choices for those who don’t relish something that’s looking at them with beady little crawfish eyes.
Red beans and rice prepared by the Moody Gardens culinary staff and hot dogs from the Lighthouse Charity Cooking Team also will be available for purchase.
The focal point, though, will be the heaping plates of Cajun-seasoned crawfish, potatoes and corn on the cob prepared by the Lighthouse Charity Cooking Team.
Crawfish are a seasonal delicacy that begin appearing in February or March, but this winter’s cold temperatures in Louisiana slowed down their growth a bit.
The mudbugs are just now reaching their prime, and Rotary Crawfish Boil chair Scott Livanec will be rounding up 3,000 to 4,000 pounds of them to be cooked in the Lighthouse’s giant Crawdaddy cooker. The 500-gallon Crawdaddy cooks 1,500 pounds of crawfish at a time.
To further work up a thirst for lemonade, the Zydeco Dots will be providing music for dancing. Dancers can vie for the title of Zydeco Dance King or Dance Queen, with special divisions for youth, teens and adults.
Other children’s activities will include a crawfish-eating contest, the Mud Bug Bounce and a play area.
“We believe this event is not only a perfect venue for families and friends to get together to enjoy great food and fellowship in incredibly relaxing and beautiful surroundings, but those attending also know that all proceeds will benefit the Rotary Club of Galveston’s many vital humanitarian community projects and programs,” Livanec said.
At a glance
WHAT: Fourth annual Rotary Crawfish Boil
WHO: Rotary Club of Galveston and the Lighthouse Charity Cooking Team
WHEN: Noon to 4 p.m. Sunday
WHERE: Big White Tent behind the Discovery Pyramid at Moody Gardens
COST: Crawfish plate tickets are $20 in advance and $25 at the event
DETAILS: Young entrepreneurs from the Galveston Chamber of Commerce-sponsored Lemonade Day will be selling lemonade at the crawfish boil this year.
On the menu
- 3,000 to 4,000 pounds of crawfish
- Corn on the cob
- Red beans and rice
- Hot dogs
- Cold beer
- Soft drinks
- Bottled water
The Rotary Club of Galveston’s humanitarian community projects and programs.
- Zydeco Dots
- Zydeco Dance King contest
- Zydeco Dance Queen contest
- Crawfish-eating contest
- Mud Bug Bounce
- Play area
3⁄4 cup butter
1 large onion, chopped
1 small bell pepper, chopped
1⁄8 cup flour
2 tablespoons parsley
2 pounds crawfish tails
1 cup half and half
1⁄2 pound Velveeta cheese
1 teaspoon chopped jalapeño
Salt and pepper to taste
1 clove garlic, minced
8 ounces fettuccine noodle
1⁄2 cup Parmesan cheese
Melt butter, add onions and bell pepper and cook until tender. Add the flour. Cover and cook 15 minutes, stirring frequently to prevent sticking.
Add the parsley and crawfish. Cook, covered, 15 minutes, stirring frequently.
Add the cream, cheese, jalapeños, garlic and seasonings. Cover and cook on low heat for 30 minutes, stirring occasionally.
Cook the fettuccine according to package directions. Add the fettuccine to the crawfish mixture. Pour the mixture into a casserole dish and sprinkle with Parmesan cheese.
Bake in preheated 350-degree oven for 15-20 minutes.
(SOURCE: Recipe provided by Pauline Scott)
Crawfish Stuffed Bell Peppers
1⁄2 pound ground meat
1 large onion, chopped
2 ribs of celery, chopped
10 bell peppers, halved
1⁄3 cup bell pepper, chopped
1 bunch green onions, chopped
11⁄2 pounds crawfish tail meat
1 cup cooked ham or Tasso, cubed
3 cups cooked rice
1⁄4 cups parsley, chopped
2 chicken bouillon cubes
2 cups water
3⁄4 cups breadcrumbs
1 egg, beaten
1 teaspoon salt
Crawfish seasoning, to taste
Preheat the oven to 350 degrees.
Mix chicken bouillon cubes with water.
Blanch the bell peppers in boiling water, drain on paper towels. Brown the ground meat in skillet. Add the onions, celery, chopped bell pepper and cook until tender.
Add the crawfish tails and simmer 5 minutes. Add the green onions and parsley, simmer about 3-4 minutes. Remove the mixture from the heat.
Add ham or Tasso, rice, bouillon and breadcrumbs and heat.
Remove from heat. Add the egg and more breadcrumbs, if necessary, to make the mixture hold together.
Stuff the bell pepper halves, sprinkle with breadcrumbs over the tops. Bake at 350 degrees.
If necessary, place under the broiler to brown the tops.
(SOURCE: Recipe courtesy Louisiana Crawfish Co.)