The Annual Crawfish Boil, a spring rite of passage at the University of Louisville, returns this year with the theme “Crawfish take D.C.”
The event, which draws hundreds of students, employees, alumni and friends, is 5-8 p.m. Friday, April 15, at the Red Barn.
For $5, attendees can eat all the food they want. Crawfish with lemons, Polish sausage, potatoes, corn on the cob and onions will be served. Side dishes include red beans and rice. More than 650 pounds of crawfish is cooked by UofL’s Dave Baugh, the boil’s master chef since inception.
The Crawfish Boil, now in its 31st year, is one of the longest-running traditions at the university.
The Crawfish Boil is sponsored by the Red Barn Alumni Association and Student Activities Board. Proceeds from the event go to Red Barn scholarships and programs through the RBAA.
