The Crawfish Boil has been a signature campus event, with a consistently strong turnout, since 1986. The event marks a spring rite of passage on campus, connecting the Cardinal Family to amazing food and a chance to give back.

“The Student Activities Board hosts this event where we bring the alumni, current Cardinals, future Cardinals together and we all get together to celebrate what it means to be at the University of Louisville while also supporting academic endeavors through scholarship funding,” said Ashley Triplett, coordinator of Student Activities Board.

Proceeds from the dinner go to Red Barn scholarships and the Red Barn Alumni Association.

Throughout the past year, COVID-19 has impacted every aspect of campus life from classes to commencement. Accordingly, the Crawfish Boil planning committee had to adapt to new safety protocols and institute a virtual aspect for people to take part in this tradition while keeping health top of mind.

“Normally you would experience having a buffet style, but this year, we are incorporating a dine-in reservation system where people will come in, be able to social distance and to sit down with their party and eat within a 45-minute window. Then we will move on to our next reservation,” Triplett said.

Additionally, the group decide to make the boil free for UofL students. Community tickets are $10.

The dine-in experience will follow social distancing protocols that allows a reservation for up to five individuals. Though dine-in reservations are limited, student carry-out is an option the board made possible this year. A carry-out walk up will be available for free for UofL students only.

The original idea for the Crawfish Boil came from Student Activities Board Adults on Campus committee member Charlotte Hardin, formally Bowen, in 1986. She asked her father, Bill Bowen, a surgeon in Columbia, South Carolina, who raised crawfish, to fly several hundred pounds of crawfish to Louisville. He agreed. Dave Baugh, director of financial systems for the university, cooked the crawfish that year and has been the chef behind the boil every year since. 

The Student Activities Board and Red Barn Alumni Association were scheduled to host the event in the George Howe Red Barn today, April 17. In lieu of celebrating one of the longest-running traditional events on UofL’s campus in person, we’ll take a quick look at the event’s history, courtesy of SAB. 

The first Crawfish Boil at UofL was held in 1986 through the Student Activities Board Adults on Campus committee. Charlotte Hardin, formerly Bowen, was a committee member at that time. Her father, Dr. Bill Bowen, was a surgeon in Columbia, South Carolina, and had a hobby of raising crawfish in plains between Columbia and Charleston. Charlotte first brought the idea of a Crawfish Boil to light.

At her request, Dr. Bowen flew several hundred pounds of live crawfish to Louisville that year, and the first Crawfish Boil was underway. Dave Baugh, UofL’s director of financial systems, agreed to cook the crawfish that year and has been the master chef of the Crawfish Boil for each of its installments since.

Since 1986, the Crawfish Boil has become a staple event at the Red Barn, not only providing an opportunity for people to get together on a spring day, but also to raise money for student scholarships. All proceeds from the event go back toward Red Barn scholarships and the RBAA. 

Every year, George Howe steps in to help SAB and the RBAA plan this tremendous event, and without his help, it would not be possible to maintain the level of quality this event garners. Until next year, Cards! 

Her parents, Gina and Doug are alumni, and have made it a family tradition to attend each year since 1996, enjoying a buffet of crawfish, sausage, potatoes and corn together each April.

This year’s boil will be a little different.

Kemper, the Spirit and Traditions chair for the Student Activities Board, is one of the organizer’s for this year’s feast.

“I used to dream of being a UofL student while I was attending and now I get to live it out and be the one planning it,” Kemper said.

This year’s boil, sponsored by the Student Activities Board and Red Barn Alumni Association, will be 5-8 p.m. Friday April 21. The theme is “Something Fishy.”

Admission is $5 for all-you-can-eat crawfish with lemon, polish sausage, potatoes, corn on the cob, onions and red beans and rice. Hot dogs will also be available for purchase, as well as beer for those 21 or older.

The first crawfish boil dates back to 1985 and was started by Charlotte Bowen, a member of the Student Activities Board’s Adults On Campus Committee. Charlotte Bowen’s father, Bill Bowen, raised crawfish in South Carolina. She convinced her dad to drive 200 pounds of crawfish to campus for a boil.

The first boil was held on the Threlkheld Hall lawn with 100 people in attendance.

“It was a good time,” recalled George Howe, director of Red Barn special programs in student affairs.

Bill Bowen supplied crawfish for the event for many years, ending it when a hurricane took out his fish hatchery.

Today, the 650 pounds of crawfish needed to feed 500 people will be ordered from Louisville’s Bluefin Seafood.

About 50 staff, alumni and volunteers cook, serve and feed the many guests who attend year after year. The money raised from the event goes to support scholarships through the Red Barn.

Kemper’s family, including aunts and uncles, will be back in the Red Barn to check out Kemper’s work.

“I am honored and a little nervous for my parents to come. They always hear me talk about my work but hardly get to see it in action. I can’t wait for them to see,” Kemper said.