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Louisiana Swamp Thing and Crawfish Festival 2008

This is occurring on April 5th. Anyone been before or have any more info in regards to the food? The website is a little sketchy on details other than "6,000lbs of crawfish"

http://www.roadwayevents.com/RoadStar...

    8 Replies so Far

    1. When I went, it was in Waterloo (the one that's in a valley...I think I'm right) Park and it was not something I'd suggest or go to again. It was an unusually hot day and being in that ravine with all those bodies just made it muggy as heck. The lines were so very long and slow-going, we finally gave up and went home. That was several years ago and they've changed venues, so it may have improved.

        1. re: amysuehere

          Went last year and would not return...there is really no place to sit...and the lines were super long to get crawfish...which we didn't even get. It was really hot as well and very little shade. It is a festival though, so lots and I mean lots of good people watching...

          • You basically go for the music now not the food unless you get really early you won't get through the lines.
            It's a fun thing to do on a pretty day

              1. I went a few years ago and there was a divine fried soft shell crab po-boy. I believe we waited in line for about 25 min though.

                  1. re: specialcheese

                    You actually like those soft shell crab po-boy's they serve? They serve those things at all the Austin festivals if you find the right vendor. I think they are pretty gross. The crab is just ALRIGHT, and they fry the bred which is awful.
                    Its like 13 dollars, and its pure grease.

                      1. re: opposite

                        The one I had a few years back was very good - not greasy, plenty of sweet crab meat. Not sure if it was a different vendor that what is typical.

                      2. Anybody actually go to this ? Any food reviews ?

                          1. re: stellawine

                            There's really not much to tell, but since you asked:
                            http://www.chowhound.com/topics/505824

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