The signature dish of the annual Woodbine Crawfish Festival, Crawfish Woodbine, was perfected over time by one of the founding members of the festival, Alice Sue Crews. Royce Proctor, committee chair of the Woodbine Crawfish Festival notes, “We are the largest crawfish festival in the state of Georgia. The original idea for the festival was rooted in supporting crawfish farms back years ago and promoting local seafood. Today the crawfish are driven fresh from Louisiana just hours before the festival kicks off, which has become a signature event for the Satilla Waterfront Park here in Woodbine.”

The festival was scheduled to celebrate its 35th year on April 24-25, 2020, but had to be cancelled due to the COVID-19 global pandemic. Visit woodbinecrawfish.com for complete festival details.
Crawfish Woodbine
By Alice Sue Crews

¼ cup oil
1 cup flour
3 cups chopped onion (approx. 4 medium)
2 cups chopped green pepper
1 cup chopped celery
5-6 cloves garlic, chopped
2 ½ cups hot water (more if needed)
1 Tbsp. salt
1 Tbsp. pepper
3 pounds crawfish tails
2 Tbsp. parsley chopped (optional)
2 Tbsp. green onion, chopped (optional)

Combine oil and flour in heavy pot to make a roux. Cook over medium to low heat until rich and caramel color is reached. When desired color is reached, add onions, green peppers, celery and garlic. Add hot water, salt and pepper. Cover and let simmer approximately one hour. Add crawfish tails, cover and cook slowly for 15 minutes. Add parsley and green onion, cooking five minutes more. Serve over hot, fluffy rice.