Crawfish Cook-Off Teams

• Each team’s entry covers: competitor bracelets for each registered team member, a 10x10 cooking space in crawfish alley, and an additional 10x10 space for serving to the AYCE attendees, access to fresh water for cooking, serving and judging containers, and serving gloves. Registration fee is $250 and also includes 3-6 sacks of live crawfish (3 sack minimum with total sacks based on total AYCE ticket sales)

• In addition, each team is required to pay a $150 clean up deposit which is refundable after assigned areas are inspected to ensure all messes and trash are cleaned up and space returned in same condition upon arrival. 

• Teams can consist of up to 10 team members with a minimum of 4 required. Team members if under 18 years old, parent or legal guardian must be on the team to accompany minor.

• To be eligible to compete, both the $250 registration fee and $150 cleaning deposit must be paid before March 19th 2026. After required registration form is submitted (located at bottom of this page), you will receive email communication to coordinate payment options.
  
• Fees are nonrefundable. This is a rain or shine event.

• Each team must provide their own tents for both the cooking and serving area, max size is up to 10’x10’ each, cooking equipment for boiling and serving, tables for cooking and serving area, power, propane, coolers to store live and cooked crawfish separately, ingredients like seasonings trimmings etc., cleaning/sanitary station, wagon/cart/dollie or something to transport ice chest(s) between cooking and serving area as well as supplies etc. as needed. Responsible for own trash removal and water disposal to designated areas and cleanup after event.
  
• Propane tanks or fuel tanks shall be in good working order and within code per federal and state standards.

• Each team must have a portable, working, fire extinguisher within boiling area in crawfish alley at all times and is responsible for maintaining a clean and safe boiling and serving area.

• Teams will be given an estimated 3 to 6 bags of live crawfish, potentially more as amount based on AYCE event tickets sold, and all assigned must be boiled and available to the public for the AYCE tasting on Saturday March 21st between 12pm to 6pm. A minimum of 1 bag must be boiled and ready for serving to 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 assigned sacks of crawfish are boiled.

• No one other than team members are allowed in the cooking area in crawfish alley or serving area. The team’s assigned serving area must be manned by a minimum of 2 team members at all times during the entire time of the AYCE tasting event or
  until gone; whichever occurs first.

• Crawfish 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 areas (both cooking area and serving area) clean during use which includes trash, spills, crawfish tails, etc. No dumping crawfish pots/water anywhere other than the designated area. Each team is responsible for cleaning areas after event so they are 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. 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 decorate their assigned areas with signage, banners, play music but not to loud to complete with live music playing at festival. Please note these are optional.

• Specific details and logistics, such as parking, load in and out times, exact judging times, designated dumping area, assigned cooking and serving areas, etc. will be discussed and distributed via email after registration is closed but before event. We will reach out via email/text with Team Meeting details as event nears as well.

• Team Meeting attendance is mandatory for team captain and one additional team representative. A minimum of two team members are required to attend up to 3 max.

• Judging is expected to take place at approx. 1pm with 1st through 3rd place awarded and 1st place people’s choice awarded.  Panel judging style 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.

• 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.

For any questions or clarifications please don't hesitate to reach out.

Festival Hours:

Friday, March 20, 2026: 11AM -10 pm

Saturday, March 21, 2026: 11AM -10 pm

The crawfish cook-off is on Saturday only with the AYCE sampling starting at 12pm and ends at 6pm or until all crawfish is gone; which ever occurs first.