Angelina County Citizens Chamber Of Commerce

1. Eligibility: 

1.1 The competition is open to teams representing organizations or groups.

1.2 Each team can have up to three members.

1.3 Team members must have valid food handler's certification at the time of check-in.

1.4 Teams must select one of the two categories: Seafood Gumbo or Chicken and Sausage Gumbo.

2. Event Registration: 

2.1 Teams must pay a registration fee of $50 to participate in the competition.

3. Categories: 

3.1 Seafood Gumbo Category: Gumbo must primarily consist of seafood ingredients.

3.2 Chicken and Sausage Gumbo Category: Gumbo must primarily consist of chicken and sausage ingredients.

4. Event Details: 

4.1 The competition will take place over a specified duration. (4 hrs.)

4.2 Teams must bring their own cooking supplies and a hot plate for cooking.

4.3 The event organizers will provide tables for each team.

5. Ingredients: 

5.1 Teams are responsible for bringing their own ingredients, spices, and seasonings.

5.2 All ingredients must be properly labeled and stored to maintain food safety standards.

6. Roux Preparation: 

6.1 The roux (thickening agent) must be prepared on-site during the competition.

6.2 Pre-made roux is not allowed. However, pre-measured ingredients for the roux can be brought in.

7. Cooking and Sampling: 

7.1 Teams should prepare enough gumbo to provide samples to event-goers. (100 ~3oz cups)

7.2 Event-goers will be able to purchase gumbo from teams at a price of $5 per bowl. (Optional)

7.3 The event organizers will provide the bowls for serving.

8. Hygiene and Safety: 

8.1 All team members must adhere to proper hygiene standards, including using clean utensils, washing hands, and wearing appropriate attire.

8.2 Teams should ensure that their cooking area is kept clean and organized throughout the competition.

9. Judging: 

9.1 Gumbo dishes will be judged on taste, texture, presentation, and overall creativity.

9.2 A panel of qualified judges will evaluate the gumbo dishes.

9.3 Judges' decisions are final and binding.

10. Presentation: 

10.1 Teams must present their finished gumbo dishes for judging on time.

10.2 Garnishes and accompanying elements are allowed to enhance presentation.

11. Sales and Profit: 

11.1 Teams can sell their gumbo to event-goers at a price of $5 per bowl. (Optional)

11.2 Teams are responsible for handling their own sales and keeping track of profits.

12. Disqualification: 

12.1 Teams may be disqualified for not adhering to the rules, engaging in unsportsmanlike behavior, or violating safety regulations.

13. Awards: 

13.1 Prizes will be awarded to the winners of both the Seafood Gumbo and Chicken and Sausage Gumbo categories.

1st, 2nd, 3rd- Fan Favorite

14. Photography and Media: 

14.1 The event organizers may take photographs or videos during the competition for promotional purposes.

15. Liability: 

15.1 All participants agree to indemnify and hold harmless the event organizers from any liability, damages, or injuries incurred during the competition.

16. Amendments: 

16.1 The event organizers reserve the right to make changes to the rules and regulations if deemed necessary.

By participating in the gumbo competition, teams agree to abide by these rules and regulations. Failure to comply may result in disqualification from the event.