JAMBALAYA COOKOFF 

Saturday – March 17, 2012

Space is limited; Deadline to register is March 10, 2012

WHAT TO COOK:

• Teams may cook a jambalaya of their choice. 
• Each team must bring all utensils, equipment and ingredients for their jambalaya.
• Each team should be able to serve a minimum of 250 people (small portions).
• 250 Serving Bowls and spoons will be provided.

SET UP GUIDELINES:

• All teams will be assigned a designated “spot”. (location map to be provided)
• No vehicles are allowed to remain in this area after the unloading of your equipment has taken place.
• Park/Race personnel will be at the park around 5 AM to assist with directions and set up.  At 7 AM this entrance will be closed to vehicle traffic.

JUDGING:

• Jambalaya should be ready by 9 AM for judging.  Race participants will begin eating at around 9:30 am.
• The Jambalaya is scored in three different categories:  Flavor, Texture and Appearance.
• Judging will be on a scale of 1 to 10 in each category for a possible maximum score of 30.  The decision of the judges will be final.
• In addition, there will be a People’s Choice award.  Individuals vote for their favorite by casting money into the appropriate ballot box.  The jambalaya that receives the most money wins.
• Announcement of the winning team will take place in conjunction with the race awards.

Download the Entry Form

Thanks to the teams that participated in the 2011 Jambalaya Cookoff! 

• AFLAC Cajun Peppers
• Cajun Cousins Cooking for a Cure
• Champion Hose & Supply
• Data Comm
• Dr. Melanie Fowler - Orthodontic Studio
• Edward Jones Investments
• Fire & Safety Specialists
• Freedom Cookers
• Gauthiers Oilfield Rental
• Glazer Distributors
• Quality Companies
• Southern Steel & Supply
• Team Budweiser - Schilling Distributing
• Team Kat Caillier
• The Cajun Wholesale Cookers
• Waste Management of Acadiana

Judges's Award:

1. AFLAC Cajun Peppers
2. Southern Steel & Supply, LLC
3. Team Kat Caillier 

Fan Favorite Award:

Team Kat Caillier