Harbor City Gumbo Cook-Off
rules and regulations

Please submit your application
and entry fee by Friday, April 2, 2010

Participant entry form, rules and regulations

All teams must complete a Participant Entry Form to compete in the Harbor City Gumbo Cook-Off
Click here to download an entry form in Microsoft Word format
Click here to download an entry form in PDF format

Click here to download these rules and regulations in Word format
Click here to download these rules and regulations in PDF format.

Entry Fee

Entry fee is $100 per team. Teams will be limited to a maximum of 6 people. Entry Fee must be turned in with the entry form no later than April 2, 2009.

Serving Supplies

Saracen Landing will provide gumbo cups, spoons and napkins.

Booths

• Booth spaces will be approximately 12’x12’.
• Booth spaces will be assigned by the Gumbo Cook-off Committee.
• Teams may begin preparing assigned areas on Saturday, April 24, at 8:00 a.m.
• Folding chairs and two (2) 8’ tables will be provided for each booth.
• Teams must provide their own stoves, pots, utensils, ingredients, and any materials for booth decoration.
• Saracen Landing will provide a container for collecting “People’s Choice” votes.
• Electricity and water will be available at each booth site. Only 110 volt outlets will be available.
• You must provide your own extension cords.
• You may begin dismantling your booth at 9:30 p.m.

Gumbo Contest

1. Cook-off officials will pick up gumbo samples for judging at 6:30 p.m.
2. The 1st place winner will receive $300, a trophy, and a full year of bragging rights!
3. The 2nd and 3rd place winners will receive trophies.
4. The People’s Choice winner will receive a plaque.

Booth Contest

1. A panel of judges will select the best booth.
2. Booths will be rated on theme, originality and overall appearance.
3. Judging will begin at 6:30 p.m.
4. A plaque will be awarded to the 1st place winner.

Third Annual Harbor City Gumbo Cook-Off
cooking instructions and rules

Gumbo is a defined as a Cajun soup containing a cooked roux with a blend of herbs and spices. It usually contains a variety of meats or seafood, okra, and other ingredients and seasonings, and is generally served over rice.

1. Gumbo must be cooked entirely on site, including the roux. Roux must be cooked from scratch (no powdered or jar roux).
2. All ingredients must be in raw form, but may be chopped and cut. No ingredients are to be pre-cooked, with the exception of canned tomato products and frozen or canned vegetables.
3. All cooking must be done on butane cookers, camping stoves, etc. No open flames – This is a safety issue!
4. Teams are required to cook no less than 5 gallons of gumbo.
5. You may cook any type of gumbo you wish, including wild game.
6. Saracen Landing will provide rice, donated by Producers Rice Mill.
7. Team Captains will be responsible for seeing that each assigned area is kept clean, both during and after the event.
8. Teams are responsible for disposing of their own garbage. No dumping garbage or leftovers in or around the Saracen Landing area or in the lake will be allowed.
9. Please do not allow the public to serve themselves. Teams must serve the public using the provided containers.
10. Gumbo must be ready by 6:00 p.m. Judging of food and booths will begin at 6:30 p.m. Each team will be required to fill five (5) 8 oz. cups with gumbo for judging. Teams will be required to bring their gumbo samples to the designated judging area at 6:30 p.m.
11. There will not be a meeting for the chefs prior to the event. Any questions should be forwarded to Susan Harris at Saracen Landing.
    Contact info: saracenlanding@att.net or (870) 536-0920
12. Your signature on the entry form is proof that you are aware of the guidelines set forth by Saracen Landing and the Harbor City Gumbo Cook-off, and you agree to follow these rules and regulations.

Failure to abide by all of the above rules
will be grounds for disqualification.

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