Crawfish Cook-Off Team Rules

Crawfish Competition Rules

Saturday, March 20 | Serving Time: 12 PM – 8 PM

 

·       Each team’s entry includes 5 competitor bracelets, a 20x20 space in crawfish alley, which is used for the team’s prepping, boiling and serving to the public, access to potable water, and the team’s serving and judging containers.

·       All teams must either provide their own live crawfish or order through the festival’s registration process. Each team will be required to boil a minimum of four (4) sacks. Payment can be processed by credit card, CashApp, Venmo, PayPal, or Zelle.

o   $250 Entry fee for teams providing their own live crawfish

o   $750 Entry fee for teams having the festival provide their live crawfish

·       Teams can consist of up to a maximum of 10 team members. A $15 fee will be assessed for each additional team member beyond the 5 included in the team entry. Team members must be 18 or older. Under 18, parent or legal guardian must be on the team to accompany minor. 

·       Teams are required to pay a $150 cleaning deposit which is refundable after assigned area is inspected to ensure all messes and trash are cleaned up and space returned in same condition upon arrival. Deposit only by CashApp, Venmo, PayPal, check, or Zelle. No credit card payments for deposit. 

·       For approved teams to be eligible to compete, team fees (both entry and deposit) must be paid no later than February 5th, 2027.

·       Each team member including parents/legal guardians on behalf of minor(s) must sign our “Contract for Team Competitors and Waiver” prior to event. This will be distributed during the required team meeting.

·       Entry fee is non-refundable. This is a rain or shining event.

·       Each team must provide their own setup and equipment for boiling and serving; such as their own tent, tables, power, propane, coolers to store live and cooked crawfish separately, ingredients like seasonings trimmings etc., cleaning/sanitary station, ice, garbage bags, utensils, etc. Teams are also responsible for their personal trash removal and grey water disposal to designated areas and cleanup after event.

·       Propane tanks or fuel tanks shall be in good working order and within code of federal and state standards.

·       Each team must have a portable working fire extinguisher and is responsible for maintaining a clean and safe area.

·       A minimum of 1 bag must be ready for serving the public by start of AYCE event at 12pm with consistent boiling to ensure serving station doesn’t run out before event ends, or all crawfish are depleted and boiled. Crawfish serving will be from 12pm to 8pm on Saturday March 20th.

·        No one other than team members is allowed in the team’s area. The team’s assigned area must be always manned during serving hours of the AYCE tasting event or until their supply is fully served and depleted; whichever occurs first.

·       Crawfish is only to be served to those who are wearing an AYCE wristband. Teams are responsible for verifying bracelets before serving. If found to serve to someone without an AYCE bracelet the team will be disqualified from competition with no refund.

·       Team is responsible for keeping their area clean during use which includes trash, spills, crawfish tails, etc. No dumping grey water anywhere other than the designated area. Each team is responsible for cleaning area after the event so it’s in same condition as when assigned, making them eligible to receive their cleaning deposit back.

·       Teams are not allowed to bring outside alcoholic beverages onto the festival grounds. Due to TABC restrictions, this is an important rule and if broken will result in disqualification of the team.

o   Discounted cases of beer will be available for sale to the teams prior to start of event. Beer purchased can only be consumed by team members and not distributed to the public. 

·       Teams can and are encouraged decorate their assigned areas with signage, banners, and play music but not too loud to complete with live music playing at the festival.

·       Specific details and logistics, such as parking, load in and out times, exact judging times, designated dumping area, assigned areas, etc. will be discussed and distributed during crawfish team meeting which will take place approx. 1-3 weeks prior to event. We will reach out via email/text with Team Meeting details as event nears.

·       Team Meeting attendance is mandatory for team captain and one additional team representative. A minimum of two team members is required to attend.

·       Judging is expected to to begin at approx. 4:30pm. Cash prizes for 1st through 3rd place and prize package for 1st place people’s choice awarded.  Will be panel judging and team’s entries will be kept anonymous. Judging containers will be distributed to teams and only crawfish to be included, no garnishes, trimmings, and or condiments are prohibited in judging containers. Judging containers must be turned in clean and free of any markings or damage.

o   Scoring will be based on 5 criteria’s: Flavor, Juice, Peel, Texture, and Spice in which each of the five criteria’s will be individually scored on a scale from 1 to 10 points allowing each team to potentially earn a combined maximum of 50 points in total. The combined total score will be used to determine each team’s ranking and in the event of a tie the score for the “Flavor” criteria will decide the winner. Criteria order used to break ties are as follows: Flavor>Juice>Peel>Texture>Spice.