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DETAILED RULES FOR CONTESTANTS:
1. Contestant must provide propane cookers, food pots, etc. for cooking. No ground fires will be allowed. Contestant must provide all other equipment, tent, tables, chairs, trash bags, team name signs, decorations, etc. needed by the team.
2. Event coordinator will provide 4-oz sample containers and forks to all contestants. Contestants should cook enough to serve a minimum of 200 4oz servings. Event coordinators will supply 4oz sample containers and forks for tasting.
3. Event coordinator will provide a box to place all People’s Choice tickets in. Event coordinator will pick up the box at 2:00 PM.
4. Contestants may only provide samples of Jambalaya to attendees with wristbands.
5. All cooking of contest entry must be done in the contestant’s assigned spot on the contest site. No cooking of contest entry can be done beforehand (excluding smoked Tasso and/or sausage). Meat may be marinated prior to the competition. Contestant is to prepare, cook and serve food in a sanitary manner. Rice CAN be prepared offsite ahead of the event.
6. Contest Committee will pick up each contestant’s entry for judging in the provided 4oz container between 1:30 PM and 2:00 PM. No names, logos, writing, drawings, etc. are to be written/placed on the 4-oz container by the contestant; team numbers will be provided.
7. Each contest entry will be assigned an identification number, and all judging will be done by a panel of judges using identification numbers only. Decision of the judges is final, and the contest committee will handle all questions, etc.
8. Winners will be announced at approximately 2:30 PM.
9. Head chef/cook will be responsible for the conduct of his/her team members and guests. He/she is responsible for keeping the contestant's assigned area clean. Bring trash bags for this. All cooking equipment, etc. should be removed as soon as possible after closing. The contest committee will not be responsible for equipment, etc. left on the grounds after closing.