• Boil-Off Team registration is $150 and is due by April 11.
• Setup begins at 9:00 a.m. on the day of the competition. Each team will be assigned an approximate 15×15 cooking area associated with a team number in the registration packet.
• One (1) table and two (2) chairs will be provided for each team. Each team is required to bring their own boiling pots, propane tanks, and any other tools necessary to complete the boil.
• One (1) sack of crawfish (approximately 35lbs) will be provided, however, each team must provide their own corn and potatoes (optional), and seasonings.
  • Sacks will be provided for the citrus and vegetable seasonings. This aids our volunteer staff in distributing your crawfish to the public by weight.
  • Please note that the crawfish provided must be the ones turned in for judging (to eliminate size variability).
• For the safety of children, please keep them away from the boiling area.
• Water will be provided at the competition site.
• The Champ of Champions boil competition turn-in is at 11:00 am.
• Boilers in heat one must have their tray of crawfish ready for the first wave of judging at 12:30 p.m.  The second heat of boilers will turn in their tray of crawfish 45 minutes later at 1:15 p.m. The third heat of boilers will turn in their tray of crawfish to the judges at 2:00 p.m.
• Trays will be provided for judging with numbers attached to bottom of the trays.  Monitors will collect crawfish and present crawfish trays to the judges.
• Judging will be based on (a) ease of peeling (b) quality of tail meat (well cooked), and (c) overall flavor.
  • Ease of Peeling: The tail meat should be firm enough to stay intact, but not so soft that it falls apart when peeling. The claw meat should be juicy and easily removed without falling apart.
  • Quality of Tail Meat: Tail meat should be curled and firm, but not rubbery (a sign of under-cooking) or mealy/mushy (crawfish was dead before cooking or over-cooked).
  • Overall Flavor: Crawfish should have denotable spice and flavor. The taste of the boil should complement the tail meat (not overpower it). Citrus, herbs, and spice are all the basic flavor profiles that should be picked up when tasting crawfish.
• Due to food allergies, we ask that known reactionary ingredients such as cinnamon and/or nut-based products are not used.
• Each team is required to clean their cooking area before leaving. Dumping of crawfish pots in cooking areas is strictly prohibited.  There will be a designated dump stations clearly marked the day of the event.  Care must be taken to avoid spills.  Crawfish peels should be thrown in garbage bins.

For more information, please contact Lamaralus Jackson Lewis @ 225-250-6224 or you can email us at info@gojacksonfoundation.org

Our Privacy Policy