Louisiana Sportsman Jambalaya Cook-off seasons up Sportsmenís Show
Cook-off to be held March 15-17 at Lamar-Dixon Expo Center.
The cook-off, held in conjunction with the Louisiana Sportsmenís Show, is open to anyone wishing to see how their special twist on jambalaya compares.
Competition will be held all three days, with Sunday being the championship heat. Entry fee is $150, and a member of the cooking team must attend†the cookís meeting to be announced.
All finalists will win Sportsman plaques, with the top three finishers winning†handmade trophies and cash. There also will be an optional cooks' kitty.†
Ingredients to be provided to cooks include 7 pounds of pork, 3 pounds of sausage, 5 pounds of onions and 5 pounds of rice, along with cooking oil, bell pepper, green onions, fresh garlic and celery.
Cooks must provide their own seasonings; however, coloring agents are prohibited from the competition.
The first heat will take place between 1 p.m. and 4 p.m. on March 9, followed by three heats on Saturday. The finals will be held between 6 a.m. and 9 a.m. on Sunday.
There also will be a mini-pot competition for young cooks, in which the top three cooks will receive custom Sportsman plaques. Entry into this category is $10.
Email†Shawn Sheets or call him at 225.571.7877 with questions.
March 13-16, 2014
• Lamar-Dixon, Gonzales, La
Location / Directions
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