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Cracklin + Boudin Cook-Off / Louisiana Red

Feb. 24th, 2018

It's cook-off season!

Who needs "fish-n-chips" when you can get

boudin & cracklins instead?!

 

Come out and join us for a weekend dedicated to the perfect combination for your taste buds. 

FYI: Boudin is a rice, meat and seasoning mixture that is stuffed into a sausage casing. So, Cajun sausage is a good description. Cracklins are fried pork rinds only much better than store bought. Hint: try them with our local Steen's syrup. 

Rules are as follows:

 

Cajun Palms Cracklin/Boudin Cook-Off

When: Feb. 24th 2018

Where: Cajun Palms RV Resort

Entry Fee: $25.00 per team for Cracklin

Entry Fee: $25.00 for Boudin

                                                                                                      Entry Fee: $40.00 Cracklin & Boudin

 If you are not staying at Cajun Palms it will be a $5.00 entry to come to event.

 Time: Cooking Starts at 10:00a.m. – 3:00p.m.

 Winners will be announced at 7:00p.m. at LeeRoys Tiki Bar

Rules: For Cracklin Cook-off 

  1.    Each team must consist of at least 2 persons or no more than 4 persons over the age of 18.
  2.    Contestants must cook a minimum of 15 -20lb of crackling fat.
  3.    Each team must cook crackling during the required contest time limit.
  4.    Each team must begin cooking at or on 10:00 a.m. and end at 3:00p.m.
  5.    Each team is required to turn in cooked crackling in the bag provided by Cajun Palms RV Resort for pick up no later than 3:00p.m 

 

Rules: For traditional pork Boudin Cook-off (no seafood boudin)

  1.    Each team must consist of at least 2 Persons or no more than 4 persons over 18 years of age.
  2.    Contestants must cook a minimum of 20lbs of Boudin and also provide 3 full links for judging which should be ready for pick up no later    than 3:00p.m.
  3.    You may prepare ingredients and stuff boudin before hand but boudin must be cooked on site.
  4.    You are strongly encouraged to bring and prepare enough boudin to satisfy the demands of the people sampling.  (you may cut links in smaller sizes for sampling)   

 

Each team will be responsible for handing out samples to guest who have purchased a wristband for sampling.  The wristbands will be sold at the information table and all proceeds for sampling will go to St. Jude’s Children’s Hospital.

We will also be conducting a silent auction at the Tiki Bar area starting at 12:00p.m and ending at 3:00p.m again with all proceeds going to St. Jude’s Children’s Hospital.

Winners of the cook-off will be announced at the Tiki Bar by DJ Ken Melancon at 7.00p.m.

 

 

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