Crawfish Team Cook-Off Rules

---

Team Requirements and entry information

• • The competition will be limited to a maximum of 40 teams; a waiting list will be compiled in case a team drops out.
  Team locations at the event is determined by event directors.
  
• • Each team will be entry fee included 5 team members. Teams are limited to a maximum of 10 people with one person assigned as team captain. Team Captains are responsible for the team members. $30 for additional team members after the 5. Team members can participate in all you can eat.
  
• • This event is Rain or Shine, and entry fees are non-refundable.
  
• • Team members must be 18 years or older or accompanied by a parent.
  
• • All team participants must sign the “Team Participation & Liability Waiver” prior to event day
  
• • Teams must be confirmed and paid by Feb 1st, 2025. Option 1 - The entry fee is $200 (paypal or venmo) For this entry fee, the team will gain entry to the competition. Option 2- $750 per team event will provide crawfish and or shrimp.
  
• • This entrance fee is non-refundable for those teams which are accepted into the competition.
  
  Team Rules and Regulations
  
• • Each team must provide their own crawfish and or shrmip or order through the event.
  
• • Each team must provide their own tent, tables, chair, etc...
  
• • Each team is responsible for their equipment and utensils to both boil and serve its crawfish/shrimp to the public tasters. Examples of utensils and equipment include, but are not limited to, boiling pots, boiling baskets, propane, ice chests, ice, burners, knives, chopping boards, tables, chairs, garbage bags, etc…
  
• • Each team should provide its own 20L x 20W pop-up tent to serve as its working, boiling, and serving area.
• • Each team should provide a $250 refundable cleaning deposit prior to setting up. Area must be left the way it was found
  
• • Event will provide crawfish tables in general eating area and/or containers for serving crawfish to the public
  
• • Propane tanks or fuel tanks shall be in good working order and within code as per federal and state standards and regulations. (we may have propane for teams to use donated by a sponsor)
  
• • Each team is responsible for transporting its own equipment, supplies, pots, etc and will be assigned a load-in time and location prior to the event.
  
• • Each team must have a portable fire extinguisher at their boiling site; this may be provided by the event directors.
  
• • Potable water will be available close by.
  
• • Water and draining of “grey water” or waste water will be shared between teams so cooperation and good sportsmanship is expected and encouraged.
  
• • No electrical power will be supplied.
  
• • Teams may bring their own coolers into the cook-off area for their own consumption.  
  
• • Team may have a generator
  
• • All team serving areas must boil a minimum of three (3) sacks crawfish and have available to the general public for sampling by 12:00 on the day of the contest. The team serving areas must be staffed by team members or their associates beginning at 12:00 pm until the end of the event.
  
• • Admittance will require an official wristband or ticket.  Each wristband is $30+ for unlimited samples. (dont be overly generous) Wristbands are sold prior to the event and individually at the door.
  
• • It is VERY IMPORTANT that teams check for armband before distributing trays of crawfish. After all, this is a fundraiser and its success relies heavily on your participation. Failure to do so will result in a team forfeit.
  
• • Commercial Boilers may be utilized to assure a constant and steady supply of crawfish.
  
• • Team Associates shall remain in their serving areas distributing crawfish to the general public until their supply of crawfish is depleted.
  
• • Only team members will be allowed in the cooking area
  
• • Each team is responsible for maintaining clean and safe boiling and serving areas.
  
• • IMPORTANT: Dumping of crawfish pots onto grass or in unauthorized areas is strictly prohibited. Care must be taken to avoid spills. Crawfish peels should be thrown in garbage bins. Failure to comply will result in disqualification.
  
• • Each team is responsible to clean up their booth area after the cook-off is over. No items can be left on in the area after the event. Teams MUST be prepared to stay until the event is over at 9:00pm.
  A $250 check deposit may be required for trash.
  
• • A Safety Team meeting is Mandatory for team captains. Each team Captain or representative must be present, limited to 2 persons per team.
  
• • Teams are able and encourage to serve free beverages to their tasters. Must be over 21 to receive alcohol.
  
• • Music, Dj’s, large tents, corals, fencing and decorated structures is allowed and encouraged.
  
• • All day logistics regarding parking, load in, judging and schedule of events will be distributed prior to the event.
  
• Judging will take place at beginning at 1pm
  
• - 1st through 6th in each division will receive awards. for shrimp and crawfish.
  -  Largest Batch (total pound of crawfish cooked)
  - People’s Choice
  - Best Themed Booth.
  

TOP 3 from each group and the People's Choice will go on to round two.

-1st through 6th will be
given awards.