The Pearland Convention & Visitor's Bureau Presents
Great Crawfish, Food, Music, & Fun!
April 10 - 12, 2015



Great Bugs! Great Spice! Great Price!

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Cajun Food

Alligator
Blackened Grouper
Boudin
Boudin Balls
Catfish & Fries
Catfish Sandwich
Cajun Seafood
Cajun Sausage
Cajun Smoked Turkey Legs
Crab Cakes
Crawfish Etoufee
Fish Sandwich
Grilled Oysters
Gumbo
Gumbo Fries
Jambalaya
Jambalaya Pot Stickers
Louisiana Lobster Puff
Lobster Sliders
Red Beans & Rice
Rice/Fish Baskets
Seafood
Shrimp
Shrimp Creole
shrimp on a stick
Shrimp Fried Rice
Shrimp Po-Boy
Shrimp Sliders
Sweet Potato Beigneits
…& More…

Crawfish Étouffée: The French word “étouffer” means “to smother” and here a fluffly rice base is liberally smothered with crawfish in a rich roux, the Cajun “holy trinity” of onions, green peppers, and celery, and spice mixes that are the closely guarded secrets of our cooks.

Gumbo: Chefs and historians may argue whether this dish came from West Africa, or was a variation of French bouillabaisse, or if the name comes from the Bantu word for okra or the Choctaw word for filé, or ground sassafrass – Cajuns know to mix it all together and make a great dish. A thick soup of chicken or sausage, shrimp or crawfish, thickened with filé or okra or roux or any combination, served plain or over rice, gumbo is one of the great Cajun dishes.

Shrimp CreoleShrimp Creole: The bright red of tomatoes, pepper sauce, and cayenne give Shrimp Creole its distinctive look and spicy taste, coloring and flavoring its bed of rice.

Red Beans & Rice and Andouille Sausage: Rich red beans and hot, smoked andouille sausage served over fluffy white rice.

Boudin: The famous Louisiana sausage is a mixture of savoury,  pork, rice, and Cajun spices.

JambalayaJambalaya: Creole jambalaya (with tomatoes) and Cajun jambalaya (without tomatoes) are a meat and seafood stew, starting with the Cajun “holy trinity” of onions, green peppers, and celery and with the riced cooked in, instead of serving as a bed. Spicy and taking its flavor from the choice of meat or seafood, jambalaya is a classic example of Cajun variety.

Fried Alligator: Alligator is the King of the Cajun swamps and serious Cajun eating. A meaty texture with a fine seafood flavor, fried with a crispy, spicy, golden batter.

New Orleans Crab Cakes: The blue crab is a Gulf Coast staple, and these spicy Cajun cakes  will make you forget Maryland.

Blackened Grouper: Blacked fish was created by renowned New Orleans Chef Paul Prudhome and swept the nation.

Louisiana Lobster Puff: Pastry filled with rich lobster meat and spicy, creamy sauce.

Boudin Balls: The classic savoury pork and rice sausage, but instead of stuffed in casings, battered and deep fried.

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