Roux the Day Gumbo Cook-Off

Saturday, November 8, 2025
Georgia Beer Company
109 S. Briggs Street, Valdosta, GA

Details

• Each team can have up to four member. Teams will be responsible for any ingredients, meats, and seafood for their entries.
• Alcoholic beverages will be available for sale in the event area. No alcoholic beverages are allowed to be brought into the event. Anyone found to be in violation will be asked to remove the alcohol from the event. A second violation may result in disqualification and removal from the event.
• You are encouraged to have a team name. It is not required, but you will only be noted and announced as a number when winners are selected.
• You are encouraged to have a team name. It is not required, but you will only be noted and announced as a number when winners are selected.

Each team will have a designated team captain. The team captain is responsible for:

• Submitting a gumbo sample for judging in the specified container.
• Ensuring team compliance with all rules.
• Ensuring safe food handling.
• Ensuring that all team members conduct themselves in a manner that promotes a safe, fun, and appropriate event.

Booth & Entry Fee

• Application Deadline: October 25, 2025
• Entry Fee: $75.00
• 10’x10’ booth space- please provide your tent, table, and all items needed to cook and serve your gumbo.
• No power will be provided; generators are only allowed if it is a silent generator.
• Please plan to utilize propane tanks for cooking.

Cook-Off Rules

1. Each team must cook a minimum of five gallons of gumbo and rice to complement 3-oz servings.
2. Teams are prohibited from selling gumbo. Gumbo will be available for tasting in 3-oz cups only to people with a tasting ticket that has paid for access to participate.
3. Gumbo must be prepared from scratch. Roux can be prepared at home, with no premixes or commercial roux. All ingredients are subject to inspection by the designated Gumbo Coordinator. Inspections of products and processes will occur throughout the event.
4. All food must be prepared in a sanitary process.
5. The event will have music provided. Teams are asked if they have music players to use in such a way that it does not disturb other teams or cause ill effects to the event.
6. Gloves are required to be worn by all team members handling food.
7. All preparation and cooking must occur in the team's designated location, in the open, and not in closed tents or trailers.
8. All decorations should be family-appropriate with a Mardi Gras theme. Offensive decorations, signs, or materials will be removed.
9. Each team will be assigned a team number for sample submission for judging. The team captain will verify the team number is on their sample container. The sample containers will be provided for you on the event day. Other markings or text can be placed on the sample submittal. There should be no rice in the sample submittal.
10. Teams will have shared access to a water supply and hand-washing facilities.
11. Teams should keep their areas clean throughout the event and clean up when done. There will be access to trash receptacles.
12. The event Krewe will provide each team with the sample cups and spoons for the visitors' tasting on the day of the event.