Cooking Contests & Entry Forms

Since the 1981 Boucherie Festival, we've held a Cracklin Cooking contest each year. Cracklins are the deep fried fat of the pig, perhaps more commonly known as pork rinds. As with just about any dish, cooking methods and seasonings differ among cooks, which is where the contest comes in. Heats are held morning and afternoon on Saturday, and on Sunday morning. The finals are Sunday afternoon, with the champion crowned Sunday night.

Past Cracklin Cooking Contest Champions
(Updated November 26, 2007)

Starting in 1995, a Jambalaya Cooking contest was added. As with the Cracklin Cooking contest, heats are held morning and afternoon on Saturday, and on Sunday morning. The finals are Sunday afternoon, with the champion crowned Sunday night.

Past Jambalaya Cooking Contest Champions
(Updated November 26, 2007)

In 1987 a Cracklin "Champion of Champions" contest was begun, and in 2007 a Jambalaya "Champion of Champions" contest was started. These contests are held when the Boucherie Festival opens Friday evening, and are limited to past Cracklin and Jambalaya Cooking contest winners. The winners are announced Friday night.

Past Champion of Champions
(Updated November 26, 2007)

If you would like to participate in one or both of our cooking contests, you can download, print and fill out, then send in the forms below. Entry fee for each contest is $100.00, and must be paid BEFORE contestant cooks. Contestants can be sponsored, or pay the fee themselves. Complete rules, along with payment and contact info are on the entry forms. When printing the form, be sure your program is set to "Fit to page" or the equivalent.

There will be a meeting at the Ascension Civic Center Thursday, October 2nd at 7:00 pm for the cooking contestants. If you enter a cooking contest before that date, please try to attend.

2008 Forms

Cracklin Cooking Contest Entry Form

Jambalaya Cooking Contest Entry Form

Page updated on Thursday, July 10, 2008 9:48:52 AM