Official Cajun Cook-Off Rules and Guidelines

Team Composition

Each participating cooking team shall provide a minimum of two (2) assistants within the designated cooking area. These assistants shall support food preparation and serving activities throughout the duration of the event.

Cooking Requirements

All cooking activities must be performed onsite on the day of the event.

Preparation of all roux is required to be done from scratch onsite.
Pre-event preparation of vegetables and proteins is permissible.

Competition Categories

· Mardi Gras Drink Contest (21 & Older):
Mardi Gras–themed beverage of any type (alcoholic or non-alcoholic) is permissible. 4 Judges for this category

· Chicken & Sausage Gumbo:
Prepared using poultry and sausage only. Seafood is strictly prohibited in this category. 5 Judges for this category

· Shrimp/Seafood Gumbo:
Gumbo prepared with any seafood component. Non-seafood supplemental ingredients are acceptable. 5 Judges for this category

· Cajun Chef’s Choice:
A Cajun, Creole, or Louisiana-inspired entrée. 6 Judges for this category

· Public Gumbo Stroll:
Gumbo only — either Chicken & Sausage or Shrimp/Seafood Gumbo.

Public Gumbo Stroll (Optional) -2:30 PM to 5:00 PM

Participation in the Public Gumbo Stroll is optional. However, teams electing to participate are asked to prepare a minimum of six (7) gallons of gumbo in one of the approved categories. Teams are strongly encouraged to prepare additional quantities to ensure adequate sampling availability for attendees.

From 2:30 PM to 5:00 PM, the Public Tasting Stroll will be conducted. During this period, attendees will have the opportunity to sample gumbo prepared by each participating team.

Each team will be provided with a ladle specifically for serving gumbo to the public.

Teams are required to serve only those attendees wearing the official Cajun Cook-Off wristband.

For voting purposes, each team will be provided with an official container to be placed at the front edge of its serving table for Public Gumbo Stroll ticket deposits. Participants will cast their vote for their preferred gumbo by placing their tickets into the designated receptacle.

Tent Decoration & Showmanship

Teams will be evaluated on overall presentation and creativity. Awards will include recognition for Best Decorated Tent.

Electrical and Generator Usage

Limited electrical access will be available. The use of small generators is permitted.

Outdoor Structural Requirements

This is an outdoor event. Each team is responsible for securing tents and equipment to accommodate high-wind conditions. Appropriate structural support must be provided.

Fuel and Fire Safety

Propane is the only authorized fuel source for cooking equipment. Charcoal is expressly prohibited.

Propane cylinders must be out of the way of the general public walking area.
Teams are required to utilize a grease shield beneath all cookers.
A minimum 2.5 lb (1-A:10-B:C) fire extinguisher shall be present within each cooking area.

Cleanliness and Waste Management

Teams are responsible for maintaining cleanliness throughout the event and leaving their designated space free of debris and waste.

* At the conclusion of the event, all teams are required to remove all personal belongings and equipment brought onsite. Items shall not be abandoned, including damaged or discarded tents, materials, or equipment. The event organizers are not responsible for any trash or items left behind. Significant effort is invested in coordinating and hosting this event; therefore, we respectfully request that no personal items remain on the premises following event closure.

Rice Preparation

Teams should provide sufficient cooked rice for public sampling during the Public Gumbo Stroll.

Each team will receive a 5 lb bag of uncooked rice at the cook’s meeting at 9:00 AM.
Cooked rice will not be supplied by the Event Coordinator/Okies Yardhouse.

Alcohol Restrictions

Any team found distributing unauthorized alcoholic beverages to the public shall be disqualified from participation in the Public Gumbo Stroll.

Set-Up Information

Event Date: Saturday, February 14th

Set-Up Time: No earlier than 6:00 AM.
Teams desiring a specific location must notify the Event Coordinator prior to the event.

Vehicle Access & Equipment Staging

Teams shall unload equipment promptly and remove vehicles immediately to allow subsequent teams appropriate access for setup.

Parking

Parking will be available behind Okies Yardhouse and across the street. Parking is public and free of charge.

Category Judging- Category Turn in Times

·       11:30 AM Mardi Gras Drink Contest

·       12:00 PM Chicken & Sausage (it may be anything other than seafood)

·       1:00 PM Seafood Gumbo

·       1:45 PM Cajun Chef Choice

·       2:30 PM Public Gumbo Stroll (It must be GUMBO, and Gumbo Only)

Awards

     Mardi Gras Drink Contest

-     1st Place & 2nd Place Trophy & Cash Prize

    Chicken & Sausage (it may be anything other than seafood)

-      1st, 2nd & 3rd Place Trophy & Cash Prizes

    Shrimp/Seafood Gumbo

-      1st, 2nd & 3rd Place Trophy & Cash Prizes

    Cajun Chef Choice

-      1st, 2nd & 3rd Place Trophy & Cash Prize            

    Public Gumbo Stroll

-      1st, 2nd & 3rd Place Trophy & Cash Prizes

    Best Decorated Tent

-      1st, 2nd & 3rd Place Trophy

Awards will start promptly at 5:00 PM will be presented by Palapa Mac Radio.

For more information and team registration please contact Mark- Cell: 415-697-5401/ Email: Mark@Skoollys.com

Thank you for registering for the Clear Lake Shores 7th Annual Cajun Cook Off hosted by Clear Lake Shores Civic Club.