Gumbo must:

• Be cooked on site the day of the cook-off
• Each team must cook and present a minimum of 2 gallons of gumbo with 24oz to be turned in for judging.
• There are 2 categories to enter: seafood gumbo and/or chicken & sausage gumbo.
• Be prepared from scratch including roux (no commercial gumbo mixes) and all ingredients must be added on site and in raw form but may be chopped and cut ahead of time. ALL ingredients must be inspected upon check-in by the Gumbo Coordinator (remember your roux must be cooked on site). The Gumbo Coordinator will continue to inspect each booth until the Judging is complete. Your team may begin cooking after the Head Cook has reported to the Gumbo Coordinator. Be prepared as sanitary as possible.1) You must be willing to taste your own gumbo.
  2) Cooking conditions are subject to inspection.
• Be cooked in the open
• Turn In time is 2:15p. A selected panel of judges will determine the winners with results at 3:00p. The judging panel will consist of at least three judges.
• Winners for table decorations will be selected through People’s Choice voting.
• Tasting will be from 2p – 3 p.
• The resort will supply 24oz turn-in cups, 1 table & two chairs per team, and serving cups for the public tasting.
• The Head Cook is responsible for the conduct of their team members and guests. As well, the Head Cook shall be responsible for his/her team’s compliance with the rules and regulations herein set forth. Any offensive conduct, nudity, lewdness, or any form or vulgarity will NOT be allowed, and will be grounds for disqualification from the cook-off event. THIS IS A FAMILY EVENT! Texas Alcohol Laws will be enforced; everyone must be 21 years of age to consume alcoholic beverages.
• The Head Cook will be responsible for ensuring that the booth area is kept clean, both during and after the event. Teams are responsible for their own garbage.
• Failure to follow these rules will be grounds for disqualification. The Gumbo Coordinator & Representatives of Two Creeks Crossing Resort reserves the right to make additional regulations as situations warrant. Decisions of this committee and Judges are final.

Judging criteria:

• AROMA- should smell appetizing
• CONSISTENCY- should be smooth combination meat/seafood or roux
• COLOR- should look appetizing
• TASTE- should taste good, pleasing to the palate
• AFTERTASTE- should leave a pleasant taste after swallowing

What to Bring

Propane stove & fuel, fire extinguisher, cooking pots, serving utensils, ingredients & decorations. No ground fire will be provided. Food permits are not required. Teams should follow all cleaning and sanitary rules provided by Polk County Public Health & Environmental Services Department.

What will be Provided

Each team will receive a space not less than 10 x 10, access to water, wash station access, turn in cups, 1 table & 2 chairs per team, and serving cups for public tasting.

Saturday, February 6, 2027. Teams may begin at 8am. Tasting will be open to guests & the public from 2-3pm. Turn in time is 2:15p. Judging will take place at 2:30pm with results at 3:00pm. Decorations will be judged by People’s Choice during tasting times.

Where

Two Creeks Crossing Resort, 1581 Triple Creek Loop, Livingston, TX 77352
www.twocreekscrossingresort.com

Prizes

• Based on 10 or more teams registered per category:
• 1^st place 50% of entry fees
• 2^nd place 35% of entry fees
• 3^rd place 15% of entry fees
• Based on 9 or less teams registered per category:
• 1^st place 60% of entry fees
• 2^nd place 40% of entry fees
• Best decorated booth: $25 gift certificate

Entry Fee

There is a $40 entry fee per team per category. There are 2 categories: seafood or chicken & sausage. All entries must be received by Monday, February 1, 2027. Late entries may be approved. Team member names do not need to be given until the time of check-in.