Lowcountry Cajun Festival occurs every year in April and attracts more than 7,000 festival-goers each year. The festival showcases the unique culinary arts of Cajun and Lowcountry cooking, as well as prominent Zydeco and Cajun music from south Louisiana. It offers Cajun and Creole culinary, including jambalaya, fried crawfish tails, red rice and spicy sausages. It provides Cajun and Creole dishes, such as boiled crawfish, etouffe, jambalaya, andouillee sausage and alligator. The participating vendors are selected on various criteria, including appeal and authenticity of food items, cost of sale items, previous sale record, appearance of sales unit and business license.