Seafood Festival Team Registration

Team Requirements:

• Each team will comprise of up to five (5) persons maximum.
• Each member of the team is encouraged to wear identical T-shirts or aprons.
• Business sponsors are encouraged and welcomed.
• The captain of each team will be provided five (5) passes for admission.
  • Passes will allow team members entry onto the fair grounds and into the restricted boiling areas.
• Extra persons (over 5) associated with any team must pay the price of admission upon entry.
  • Extra persons associated with the team will be allowed in serving areas but not the restricted boiling areas, which is limited to 5.

Registration Information/Requirements:

• A fully completed entry form and donation is requested by March 1, 2024.
• The following suggested donation is asked for each team:
  • Jambalaya and/or Crawfish – $100
    • Teams must provide and cook at least fifteen pounds (15lbs) of rice. Jambalaya must consist of meat or seafood.
    • Teams will be requires to boil two sacks. Crawfish will be available for purchase at market price the day of the event.
  • Shrimp (with or without Jambalaya/Crawfish) – $400
    • Teams will be provided 100lbs of shrimp to cook. In addition to boiling, teams may also grill, fry, barbecue, etc.
    • After boiling the allotted pounds, shrimp will be available onsite for teams to purchase at market price.

Please Note: Each team will donate their time cooking shrimp and jambalaya and will provide other vegetables/ ingredients, etc. as a donation to Archbishop Shaw High School. Thank you for your continued support of our school.

A panel selected by event organizers will conduct the judging in a private /separate room.

Each team captain will be given a container with an (1) information slip attached and an (2) envelope. Additional containers and envelopes will be given if a team has entered the corn, sausage, potato competition.

Please Note: teams are NOT required to compete in the potato, sausage, or corn competition.

For the shrimp competition, each captain must:

1. Complete the identification slip contained in the container(s).
   • The identification slip must have the booth number ONLY.
2. Place the identification slip in the envelopes.
   • The envelopes and containers shall be void of any markings.
3. Fill the container to the top with boiled shrimp.
   • If participating in the corn, sausage, and/or potato competition, fill the additional containers with corn, sausage, and/or potato, respectively.
4. Deliver the containers and envelopes to the designated collection area when called for by officials.

Failure to follow these rules will result in disqualification.
Dates and times subject to change.

• Best Boiled Shrimp
• Best Crawfish
• Best Jambalaya/Pastalaya
• Best Sides
• Best Booth Design

Boiling/Cooking Rules:

• Each team shall boil shrimp, crawfish/cook jambalaya on the day of the contest in their assigned boiling/cooking area.
• All shrimp, crawfish, sides, and other prepared food items must be boiled/cooked on site on the day of the competition.
• All shrimp, crawfish, sides, and other prepared food items must be handled in a sanitary manner.
  • Each team is responsible for maintaining clean and safe boiling, cooking, and service areas.

Booth Rules:

• Each team will be provided a tent area of 10 x 10 feet.
• Boiling, cooking, and serving areas will be designated by the team’s assigned number.
  • These numbers must be attached to the team’s booth(s) and always displayed.
• Each team is responsible for transporting and providing its own equipment, tables, supplies, etc.
  • Teams must provide utensils and equipment to cook and to serve the public. Examples include, but are not limited to:
    • Pots and baskets, ice chests, ice, burners, knives, cutting boards, tables, chairs, garbage bags, etc.
    • Competition officials will supply serving containers and roll napkins for team’s serving area
  • Propane/fuel tanks must be in good working order and within code as per federal and state regulations.
• Each team MUST have a portable fire extinguisher at their site.
• Water and drains will be shared between teams; cooperation and good sportsmanship is expected and encouraged.
  • Competition officials will supply water and drains for team areas.

Please Note: electricity will NOT be provided.

Serving Rules:

• Teams will boil/cook more than the minimum to ensure an adequate supply of shrimp/jambalaya for attendees.
• The following amounts will be distributed to attendees:
  • Five (5) shrimp/crawfish per container
  • One whole #50 serving tray of jambalaya.
• Teams will be allowed to bring alcohol/alcoholic beverages for consumption by team members ONLY.
  • Due to liability issues, teams are strictly forbidden from providing alcohol/alcoholic beverages to the general public.

Transportation/Set-up Rules

• Teams will be allowed to bring their vehicles into the fairground area no earlier than 7AM until 10AM the day of competition.
  • After 10AM, any remaining equipment MUST be carried by hand to the boiling/cooking area.

Archbishop Shaw High School and competition officials reserve the right to revise these rules and regulations prior to competition  to adjust for unforeseen circumstances.

Archbishop Shaw High School and her representatives reserve the right remove anyone from school grounds for any reason.

All donations and/or purchases are final and are non-refundable.

Questions regarding Team Registration, please contact the Advancement Office.