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Gumbo Cook-Off Rules & Regulations
Gumbo Requirements & Preparation
Gumbo Must:
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Be cooked on site the day of the cook-off.
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Each team must cook and present a minimum of 2 gallons of gumbo, with 24 oz to be turned in for judging.
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Be prepared from scratch, including the roux (no commercial gumbo mixes). 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.
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Be prepared as sanitary as possible.
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You must be willing to taste your own gumbo.
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Cooking conditions are subject to inspection.
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Be cooked in the open.
What to Bring
Teams must provide their own propane stove & fuel, fire extinguisher, cooking pots, serving utensils, ingredients, and decorations. No ground fire will be provided. Food permits are not required, but teams should follow all cleaning and sanitary rules provided by the 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, and wash station access. The team captain will receive 50% off their reservation, with everyone else taking advantage of our 40-20 discount promo.
When
The event will take place on Saturday, February 22, 2026. Teams may begin set-up and cooking at 8:00 AM. Guest tasting will be held from 2:00 PM – 3:00 PM. Judging will take place at 2:30 PM, with results announced at 3:30 PM. Decorations will be judged by People’s Choice during tasting times.
Where
Two Creeks Crossing Resort, 1581 Triple Creek Loop, Livingston, TX 77351
Judging Criteria
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AROMA: Should smell appetizing.
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CONSISTENCY: Should be a smooth combination (meat/seafood or roux).
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COLOR: Should look appetizing.
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TASTE: Should taste good, pleasing to the palate.
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AFTERTASTE: Should leave a pleasant taste after swallowing.
A selected panel of judges will determine the winners, with results announced at 3:30 PM. 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 2:00 PM – 3:00 PM.
The resort will supply turn-in cups, one table, and two chairs per team, along with a tasting kit for guests to sample the gumbo.
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 of 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 and Representatives of Two Creeks Crossing Resort reserve the right to make additional regulations as situations warrant. Decisions of this committee and Judges are final.
Prizes
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1st place: 50% of entry fees
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2nd place: 35% of entry fees
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3rd place: 15% of entry fees
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Best decorated booth: TBD
Entry Fee
There is a $35 entry fee per team member. All entries must be received by Monday, February 16, 2026. Late entries may be approved. Team member names do not need to be given until the time of check-in.
Complete the Entry Form
Entry fee and completed form must be returned by: February 16, 2026. Team names do not need to be given until check-in time.
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