Team Rules & Registration

Team Rules & Registration

Event Location and Team Spaces:
The event is located at Festival Plaza (Upper Pavilion Area) on Crockett Street between Market and Spring Streets in downtown Shreveport. Each team will have a 10 x 10 space. Teams must provide their own flame retardant tent (found at most sporting goods stores). Teams are encouraged to decorate their area with a theme to attract more People’s Choice nominations. Two tables and chairs per team will be provided and teams must furnish their cooking equipment including gas cookers. Electricity and shared sinks will be available.

Supplied Items:
VYJ will provide sampling cups, serving bowls, tasting utensils and napkins. VYJ will not provide rice. All supplies will be available at the Hospitality Room on site.

Gumbo must be prepared on-site. There will be 2 categories for judging: Seafood and Non-Seafood. Roux must be made from scratch on-site. Do not use powdered or jar roux. Other ingredients, such as protein, veggies and stock may be prepared in advance. Spices and secret ingredients may be used for seasoning purposes.

Teams must prepare a minimum of 5 gallons of gumbo and provide your own rice. Teams must bring their own ladles for serving gumbo. Teams are required to provide samples (approx. ¼ cup) of their gumbo to the public (in the provided cups). Teams will collect one ticket for each sample given. Attendees may purchase larger bowls of gumbo (in the provided bowls) for four tickets.

Team Captains:
Each team will designate a team captain, who is responsible for seeing that each assigned area is kept clean and that the judging sample is taken to the appropriate area. The Team Captain will be required to attend the MANDATORY team meeting Saturday morning at 8:00 am in the Hospitality Room.  Rules and important details will be discussed and each team will receive their supplies.   Teams are responsible for their own garbage and should dispose of the garbage in the designated cans in the cook-off area.

Check in and set up begins at 5:00 am. Please check in with the Gumbo Teams Chairperson. Teams must have their areas ready to go by 10:45 a.m. The Cook-Off will be open to the public at 11:00 a.m. and sampling will begin at that time.

Judging Process:
Our judging process is double-blind.  Numbered containers for judging gumbo will be provided by VYJ at Team Check-in. Team captains will be responsible for ensuring their team’s gumbo is at the judging station at the designated time (details provided at check-in). The winners will be announced at the awards ceremony at 3:30 p.m.  The top 10 numbers will be displayed after the ceremony.

Judging Criteria:
Appearance: has a good gumbo roux color appropriate to the category of gumbo
Aroma: should smell appetizing
Consistency: stirs like a good gumbo (thickness of base, etc.)
Texture: balanced quantity of ingredients.
Flavor: tastes like a well-balanced gumbo, pleasing to the palate
Cooking conditions are subject to inspection.

The People’s Choice is chosen based on the most coins received by the team.  These coins can be purchased with a donation to VYJ.  (REMEMBER this is a fundraiser for VYJ.)

The Team Spirit and Best Booth awards will be judged by team attitude (HAVE FUN!), space decoration, team costumes or any other form of team flair you can imagine.

Failure to follow these rules will be grounds for disqualification. The Battle of the Gumbo Gladiators Cook-off Planning Committee and Representatives of VYJ reserve the right to make additional regulations as situations warrant. All times stated in these regulations are subject to change. Gumbo Teams will be notified if changes are made. Decisions of the committee and judges are final.

Awards will be given in the following categories:

Judges’ Awards:

  • 1st Place Seafood – $500
  • 1st Place Non-Seafood – $500
  • 2nd and 3rd place winners announced in each category

People’s Choice:

  • 1st Place – $250
  • 2nd and 3rd place winners announced

Team Spirit: TBA

Best Booth: TBA

Requirements and Safety Guidelines:

  • Limited glass bottles and/or glass containers will be allowed in the cook-off area.
  • A minimum of 5 gallons of each gumbo entered must be prepared.
  • Tents must be flame retardant and no larger than 10’x10’.
  • Teams may listen to their own music before the event starts but after 11 am no music may be played by teams. There will be a DJ playing music for the entire festival area.
  • Other than gumbo, no outside food or drinks may be distributed to the public by gumbo teams. VYJ will provide beverages for sale during this event.
  • Please make sure your area is clean and all trash has been removed from your site before leaving. Please have your area vacated by 7:00 p.m.
  • VYJ has the right to refuse or accept any application.

Registration Fee
Registration is $75 per team.  Additional $25 fee: (1) If entering both seafood and non-seafood gumbos (quantity rules apply for each gumbo entered). (2) If registering after January 31, 2016 or (3) To set up Friday evening.  Registration includes 1 Battle of the Gumbo Gladiator t-shirt.

Registration and payment must be received by March 9, 2016. There will be no refund for cancellation.

Volunteers for Youth Justice, its officers, agents, employees and other representatives shall not be held liable for, and they are hereby released from liability for, any damages, loss, harm or injury to the person or property of the cook-off, any of its officers, agents, employees or other representatives, resulting from theft, fire, water, weather, accident or other cause. Cook-off participants hold VYJ harmless from any claims, demands, suits, liability, damages, loss costs, attorney fees and expenses of whatever kind or nature, which might result from or arise from any action or failure to act on the part of the cook-off participant or any of its officers, agents, employees or other representatives.



March 19, 2016

Festival Plaza - Shreveport, LA

Annual Fundraiser for Volunteers for Youth Justice


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