crawfish etouffee cookoff 2011

26th Annual World Championship

A supplement toThe Eunice NewsThursday, March 24, 2011

2 Thursday, March 24, 2011 World Championship Crawfish Etouffee Cook-off The Eunice News Supplement

Our Staff atSt. Landry Homestead

welcomes everyone in Eunice and surrounding areas to the 26th Annual

Crawfish Etouffee Cookoff

457-8196

Still your father’s bank... with a modern edge.

Bands scheduled for Sunday

Winners of the etouffee coo-

koff will be named at 2 p.m. and

the bands will play from 10 a.m.

until 4 p.m.

Bands will include:

Kyle Huval & the Dixie Club

Ramblers perform at 10 a.m.

Zumba Demonstration will

perform at 12:30 p.m. in front of

the bandstand.

From 1 p.m. to 4 p.m. on stage

will be Grammy nominated Ca-

jun Band, The Pine Leaf Boys.

Free Admission, no ice chests.

There will be fun jumps for the

kids. There will be other food

items sold, including: BBQ ham-

burgers, hotdogs, pulled-pork

sandwiches and other items of

food on hand. The City of Eunice

will sell sodas and beer.

There will be lots of handmade

arts and crafts available on site.

The annual cook-off is spon-

sored by the City of Eunice, Eu-

nice Chamber of Commerce and

St. Landry Parish Tourist Com-

mission.

Kyle Huval

The Pine Leaf Boys

Supplement The Eunice News World Championship Crawfish Etouffee Cook-off Thursday, March 24, 2011 3

Rules for the World Championship Crawfish Etouffee Cook-off

2011 Cook-Off entries listed

Eunice’s World Championship Crawfish Etouffee Cook-off Contest continues to lead the pack as one of the most unique and enjoyable events around.

The Cook-Off will be held Sunday at the Northwest Pavilion.

Each participating team will sell its own Crawfish Etouffee, allowing you to recoup your expenses. You may also sell one

other food item to help bolster revenue or to advertise your specialty.

The City of Eunice will sell tickets for beverages; only the City of Eunice will sell bever-ages.

Below is more information about the contest:

1. Vendors may set up your booth Saturday or Sunday morning. There will be secu-

rity at the pavilion Saturday evening.

2. They may begin selling Crawfish Etouffee at 11 a.m.

3. Size of booth space: 12 feet by 12 feet. Vendors may purchase more than one booth space if you require more than 12 feet.

4. Electricity is not available. Use butane burners, camping stoves, etc. No ground fires

allowed. All cooking, including rice, must be done on-site. No hitachis.

It is suggested vendors sell etouffee in 8-ounce cups and charge $2 per sample. Some are selling $3 a bowl. Vendors must bring cups, utensils and napkins.

Judging is between 11 a.m. and noon.

5. The winners will be

announced from the Music Stage at approximately 2:15 p.m. Trophies are given for Cooking and Best booth decora-tion. A “People’s Choice” Award will also be given.

For more information, contact the Eunice Mayor’s Office at 457-7389 or the E. Chamber of Commerce at 457-2565.

People and businesses cook-ing in 2011 cookoff as of March 23 include:

Sirius Technologies, Chief cook Mike Saucier

L-Acadie Inn, Chief cook

Kelly Pitre Eunice Manor, Chief cook

Saundra Frey. Fuller Glass Co. “Cooking

Cousins,” Chief Cook Dorsey Quebedeaux of Breaux Bridge.

Acadian Medical Center, a

Campus of Mercy Regional, Chief Cook Tony Johnson.

CLECO, Chief Cook Willie

Bergeron

McDonald’s Restaurant

Progressive Tractor & Implement

Ruby’s “Helping Others”

Eunice Mardi Gras Association

Sheriff Bobby Guidroz

Eunice Rental

Eunice City Marshal Reserves

Eunice Extended Care Hospital

Your Smile...Is Our Best Advertisement!

Dr. Kristy Taylor Dr. Mark Broussard

Dr. Stuart Taylor

~ Family Dentistry ~

Have Fun at the Crawfish Etouffee Cookoff!

and sign up for a chance to win a

COMPLIMENTARY BLEACHING! A new winner is

picked each month.

Visit our website at www.acadianasmiles.com

Crawfish Dip(Courtesy of La. Crawfish

Promotion & Research Board)

1 stick of butter or margarine1/2 bunch green onion,

chopped2-3 Tablespoons flour1 lb. La. Crawfish tailmeat8 ounce can sliced mush-

rooms,, drained1/2 bunch parsley, choppedsalt and pepper to taste12 ounces sour cream

Melt butter or margarine and saute green onions until ten-der. Stir in crawfish tailmeat and flour. Add mushrooms and parsley. Season with salt and pepper to taste. Add sour cream and stir until well blend-ed.

Simmer approximately 10 minutes. Serve in chafing dish with party crackers.


Photos by Myra MillerKids enjoy blowing bubbles last year at the McDonald’s booth.

26th Annual World Championship Crawfish Etouffee Cook-Off will be held Sunday, March 27

The 26th annual World

Championship Crawfish

Etouffee Cook-Off will be held

Sunday at the Northwest

Pavilion on Samuel Drive from

10 a.m to 4 p.m.

The Cook-off is an activity for

the entire family. Teams com-

pete to see who can cook the

best crawfish etouffée (smoth-

ered crawfish usually served

with rice). Visitors come to this

annual event to sample the

etouffée of cook-off participants.

Celebrity judges choose winners

in three categories: Amateur,

Professional and Club/Organi-

zation.

The teams also compete for

the Best Decorated booth and

some years this category has

proven to be more creative and

“hotly contested” than even the

cooking. To the winner of each

category goes the “Bragging

Rights” as the World Champi-

onship Crawfish Etouffee Cook.

Once the judges have their sam-

ples the rest of the etouffée is

sold to visitors.

Starting at 10 a.m Cajun

bands perform for the listening

delight and dancing pleasure of

the spectators and at 2 p.m. the

winners are announced from

the main stage.

Information: City of Eunice,

457-7389.

1601 W. Laurel 457-7001

Darren Cobb - Owner

Now Serving: A New, Finer, More Expensive CutTenderloin & T-Bone Steaks

Ribeye

Boiled Crawfish


Live entertainment with plenty of dancing is always an attraction at the annual Crawfish Etouffee Cook-off. Bands begin playing at 10 a.m.

- We have plenty of music for dancing, perfect for

anyone and all ages.

Briggs Brown & the Bayou Cajuns will be playing at 10am

Tourist CommissionP.O. Box 1415Opelousas, LA 70571Toll Free (877)948-8004www.cajuntravel.com

Photos by Myra MillerThe Ardoin’s Funeral Home (Cajun Undertakers) crew serve up their “secret” crawfish etouffee recipe to the crowd.

Winners in the 25th annu-

al World Championship

Crawfish Etouffee Cook-off

were as follows:

Cooking Division

Amateur

Lake View RV Park &

Beach, third place

Eunice Manor, second place

Eunice Rental, Inc., first

place

Club-Organization

Eunice Chamber of

Commerce, second place

Progressive Tractor, first

place

Professional

L’Acadie Inn of Eunice, sec-

ond place

Epice Catering of Baton

Rouge, first place

Showmanship /Booth

Decoration

Amateur

Eunice Manor, third place

Blue Bug Boiliers, second

place

B&B Custom Carpentry,

first place

Club-Organization

Eunice Chamber of

Commerce, second place

The Chataignier Supper

Club, first place

Professional

L’Acadie Inn of Eunice, sec-

ond place

Rocky’s Cajun Kitchen, first

place

People’s Choic Award:

McDonald’s Restaurant of

Eunice.


Winners in the 25th annual World Championship Crawfish Etouffee Cook-off

Photos by Myra MillerAlways plenty of crafts at the Crawfish Etouffee Cook-Off.

Mon-Fri 7:00 am-5:30 pm Saturday 7:00 am-1:00 pm

337-457-3113 Eunice

www.truevalue.com

SMITH’S HARDWARE

Canopy & Party TentsChairsTablesLinensFountains

CandelabrasCoffee PotsRoasterPunch BowlsArchways

Stainless Steel Platters Wine & Champagne Glasses

Sno-Cone Machine

Cotton Candy Machine Popcorn Machine

Did you know?Courtesy of: Wikipedia, the free

encyclopediaCrayfish, often referred to as

crawfish, or crawdads, are fresh-

water crustaceans resembling

small lobsters, to which they are

closely related.

They breathe through gills and

are found in bodies of water that

do not freeze to the bottom; they

are also mostly found in brooks and

streams where there is fresh water

running, and which have shelter

against predators. Most crayfish

cannot tolerate polluted water,

although some species such as the

invasive Procambarus clarkii are

more hardy. Some crayfish have

been found living as much as 3 m

(10 feet) underground.

In Australia and New Zealand,

the name crayfish (or cray) gen-

erally refers to a saltwater spiny

lobster, of the type Jasus that is

indigenous to much of southern

Oceania, whilst the freshwater

species are usually considered

a yabby, or a koura, from the

Aboriginal, and Maori, names

for the animal.

Automotive408 Hwy 13 N.

Eunice, LA 70535Ph. 337-457-3850Fax 337-457-1213

1-800-870-5572

Your Leader in Automotive Parts.


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ST. LANDRY RECYCLING

WE RECYCLEALUMINUM CANS

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Hours of Operation:Monday-Friday 7:30 a.m.–4:00 p.m.

450 N. CC DUSON, EUNICE337-457-1336

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The Eunice Marshal’s Reserves 6th annual Poker Run will be held Sunday in conjunction with the World Championship Crawfish Etouffee Cook-off at the Northwest Community Center Pavilion.

Registration for the Poker

Run opens at 8 a.m., blessing of the bikes at 8:30 a.m. The first bike will roll at 9 a.m. and the last will return at 2 p.m.

First prize is $150, second prize is $100; worst hand pays $30. There will be door prizes and a 50/50 drawing.

Free T-shirts will be given

with registration.For more Information, call

Terry at 457-6580 or Lennie at 789-5775.

Crawfish Etouffee Cook-off information, 457-6500.

6th annual city Marshal’s Reserves Poker Run set

Dancing to live entertainment under the Northwest Pavilion. Bands begin at 10 a.m. and continue until 4 p.m.

Photos by Myra MillerWeighing in crawfish during the Crawfish Etouffee Cook-off last year.

Holding a live one.


Eunice’s 26th Annual

Crawfish EtouffeeCookoff

Sheriff Bobby J. Guidrozinvites everyone to join him & the staff of the

St. Landry Parish Eunice Sheriff Department

Substation

Sunday, March 27, 2011

Steven Thibodeaux Owner

Cell: 789-1375

337-546-0081

Welcome to our26th Annual Crawfish

Etouffee Cookoff!Come in to McDonald’s for delicious treats.Try a tasty Frappe’ today!

L’Acadie Inn Crawfish Etouffee Booth, March 2009. Pictured are Lance Pitre and Andrea West.

A look back in the past, March 2009

Left, a toddler plays with a duck booth decoration.

Duck, Duck, Goose

Boiled crawfish, in Louisiana:Crayfish are eaten all over the

world. Like other edible crusta-ceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other por-tions may be eaten.

Claws of larger boiled speci-mens are often pulled apart to access the meat inside. Another favorite is to suck the head of the crayfish, as seasoning and flavour can collect in the fat of the boiled interior. A popular double entendre laden phrase heard around crawfish season in Louisiana derives from this practice: “suck the head; pinch the tail”.

A common myth is that a craw-fish with a straight tail died

before it was boiled and is not safe to eat. In reality, crawfish that died before boiling can have curled tails as well as straight, as can those that were alive, and may very well be fine to eat. Boiled crawfish which died before boiling are safe to eat if they were kept chilled before boiling and were not dead for a

long time. (This does not mean that a sack of crawfish that are all dead should be boiled.)

A much better test than the straight tail as to the edibility of any crawfish is the tail meat itself; if it is mushy, it is usually an indication that it should be avoided.

Contributed by Sarah Savoy

Crawfish Etouffee4 ounces oil2 pounds crawfish tails 1/2 teaspoon salt1/2 teaspoon black pep-

per1-1/2 teaspoons of

Cayenne1 medium onion, chopped2 teaspoons minced pars-

ley1/2 bunch scallions, tops

only, chopped1/2 bell pepper, chopped2 teaspoons minced pars-

ley3 tablespoons minced

garlic1 small 8-ounce can

tomato sauce1 cup (8 ounces) water

Directions: Place four ounc-es of oil in a thick, cast-iron skillet of pot, add crawfish, salt, pepper, and cayenne and cook over a high heat until the water is gone, stirring frequently. (This can take some time, especially if you are using frozen crawfish, which have a lot of water in them. If using shrimp, do not cook more than 10 minutes).

About half an hour before serving, prepare some boiled rice. Use two cups or rice and three-and-a-half to four cups of water, a little salt, and boil, uncovered, over a medi-um-high heat until the water boils off the top of the rice. Turn the heat to medium and continue to cook it, uncov-ered, until the rice around the rim of the pot starts to look dry. Turn the heat very low, cover and cook for about seventeen minutes.

Add the onion, scallions, and garlic to the crawfish, lower the heat to medium-high, and cook seven min-utes, stirring frequently.

Add tomato sauce and cook five minutes, stirring fre-quently. Add water, lower the heat, and simmer five min-utes.

Server over rice.Yield: eight portions.


Crawfish Etouffee recipe

From The Staff Of

DARNALL, SIKES, GARDES& FREDERICK

Good Luck to the Candidates for the26th Annual

Crawfish Etouffee-Cookoff

457-4146

EUNICE SUPERETTE, INC.Slaughter House & Meat Market 546-6041

Al’s Paint & Body Shop

...professional paint & Body experience since 1975!

Air Conditioned Waiting Room

1021 Tyrone (3 miles W. on Hwy. 190) Eunice

Free Estimates Insurance Claims Welcomed

457-1801

Alvin Espree, Sr. - Owner/Operator

1-800-457-1801

Did you know?

The official design of 2011 Crawfish Etouffee Cook-Off T-shirts and aprons.


When Lou Anadrops in...

Welcome to the 26thAnnual World

Championship CrawfishEtouffee Cookoff

...so does good taste

CRAWFISH PALMETTOLighter Heart Smart Version

2 tablespoons Lou Ana oil3/4 cup chopped bell pepper (may mix green, yellow, and red)1/4 cup diced onion1 tablespoon Italian seasoning1/4 cup sliced mushrooms1/2 to 3/4 cup evaporated skimmed milk1 lb. crawfish tail meat

4 to 6 3-ounce catfish filletsSeason to taste (Cajun Seasoning, pepper, red pepper, garlic powder)Seasoned flourVegetable cooking sprayLemon JuiceWorcestershire Sauce

In a small sauce pan, heat Lou Ana oil. Add peppers, onions, and Italian seasoning and saute until tender (approximately 5 minutes). Add mushrooms, just before completion. Add evaporated skimmed milk and reduce the sauce. Add crawfish and cook 3 minutes. Adjust seasoning.

Season catfish fillets. Coat in seasoned flour. Heat vegetable cooking spray in large saucepan. Fry fish until golden brown on both sides, turning once. When golden brown, add lemon juice and Worcestershire sauce. Remove to warm platter. Pour crawfish mixture over catfish. Garnish with parsley and onion tops. Serves 4 to 6 generously.

GOOD COOKS LOVE LOU ANA & CRAWFISH TOO!Drop Lou Anainto all yourgreat crawfishrecipes!


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Photo by Myra MillerThis pup Jolie was dressed for the occasion last year. The annual cook-off is scheduled for Sunday, March 27.

One can always dress for the occasion at Crawfish Cook-off

Photo by Myra MillerWomen browse Arts & Crafts, homemade craft items, clothing, etc. under the Northwest Pavilion. This year’s cook-off is scheduled for Sunday, March 27, with many arts and crafts to offer the public.

Arts & Crafts, a-plenty at Cook-Off

crawfish etouffee cookoff 2011

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