Crawfish Etouffee Cookoff 2011

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26th Annual World Championship

N N W S W KW

5UU A supplement to

The Eunice News Thursday, March 24, 2011

2

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

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.

The Pine Leaf Boys

Kyle Huval

Our Staff at St. Landry Homestead

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

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

" 457-8196 " !

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

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Rules for the World Championship Crawfish Etouffee Cook-off 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

Crawfish Dip

2011 Cook-Off entries listed 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,â€? 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 Implement

Tractor

(Courtesy of La. Crawfish Promotion & Research Board)

Eunice Rental Eunice Reserves Eunice Hospital

City

Marshal

Extended

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Ruby’s “Helping Others� Eunice Association

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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

Gras

Sheriff Bobby Guidroz

Care

1 stick of butter or margarine 1/2 bunch green onion, chopped 2-3 Tablespoons flour 1 lb. La. Crawfish tailmeat 8 ounce can sliced mushrooms,, drained 1/2 bunch parsley, chopped salt and pepper to taste 12 ounces sour cream

announced from the Music Stage at approximately 2:15 p.m. Trophies are given for Cooking and Best booth decora-­ tion. A “People’s Choiceâ€? 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.

Melt butter or margarine and saute green onions until tender. Stir in crawfish tailmeat and flour. Add mushrooms and parsley. Season with salt and pepper to taste. Add sour cream and stir until well blended. Simmer approximately 10 minutes. Serve in chafing dish with party crackers.

Have Fun at the Crawfish Etouffee Cookoff!

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

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 etouffÊe (smoth-­ ered crawfish usually served with rice). Visitors come to this annual event to sample the

Photos by Myra Miller

Kids enjoy blowing bubbles last year at the McDonald’s booth.

Now Serving: A New, Finer, More Expensive Cut

Tenderloin & T-Bone Steaks Ribeye

Boiled Crawfish

Darren Cobb - Owner

1601 W. Laurel !

457-7001 !

etouffĂŠe 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 contestedâ€? than even the cooking. To the winner of each category goes the “Bragging Rightsâ€? as the World Champi-­

onship Crawfish Etouffee Cook. Once the judges have their sam-­ ples the rest of the etouffÊe 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.

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

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Photos by Myra Miller

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

The Ardoin’s Funeral Home (Cajun Undertakers) crew serve up their “secret� crawfish etouffee recipe to the crowd.

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Briggs & the Bayo Brown u Cajuns w ill be playing at 10am

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Tourist Commission - We have plenty of P.O. Box 1415 music for dancing, perfect for Opelousas, LA 70571 anyone and all ages. Toll Free (877)948-8004 www.cajuntravel.com

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

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

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

Rocky’s Cajun Kitchen, first place People’s Choic Award: McDonald’s Restaurant of Eunice.

Professional L’Acadie Inn of Eunice, sec-­ ond place

Did you know? Courtesy of: Wikipedia, the free encyclopedia Crayfish, 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,

Photos by Myra Miller

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.

Always plenty of crafts at the Crawfish Etouffee Cook-Off.

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

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6th annual city Marshal’s Reserves Poker Run set 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.

Photos by Myra Miller

Weighing in crawfish during the Crawfish Etouffee Cook-off last year.

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

Why Wait?

Holding a live one.

ST.  LANDRY  RECYCLING WE  RECYCLE ALUMINUM  CANS PLASTIC  BOTTLES CARDBOARD TIN OFFICE  PAPER NEWSPAPER Hours  of Operation: Monday-­Friday  7:30  a.m.–4:00  p.m. 450  N.  CC  DUSON,  EUNICE 337-­457-­1336 www.slpsolidwaste.org

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

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A look back in the past, March 2009 Duck, Duck, Goose Left, a toddler plays with a duck booth decoration.

Steven Thibodeaux Owner

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

r u o o t e m o Welc al Crawfish

Cell: 789-1375

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Sunday, March 27, 2011

26th Annu okoff! Etouffee Co

Sheriff Bobby J. Guidroz invites everyone to join him & the staff of the St. Landry Parish Eunice Sheriff Department Substation

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

7 ,AUREL s %UNICE 337-546-0081

Eunice’s 26th Annual Crawfish Etouffee Cookoff

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

Crawfish Etouffee recipe Contributed by Sarah Savoy Â

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

Crawfish Etouffee 4 ounces oil 2 pounds crawfish tails 1/2 teaspoon salt 1/2 teaspoon black pep-­ per 1-­1/2 teaspoons of Cayenne 1 medium onion, chopped 2 teaspoons minced pars-­ ley 1/2 bunch scallions, tops only, chopped 1/2 bell pepper, chopped 2 teaspoons minced pars-­ ley 3 tablespoons minced garlic 1 small 8-­ounce can tomato sauce 1 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).

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 ĂŠtouffĂŠes, 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 tailâ€?. 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

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.

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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.

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.

From The Staff Of

DARNALL, SIKES, GARDES & FREDERICK Good Luck to the Candidates for the

26th Annual Crawfish Etouffee-­Cookoff &'(& :# AVjgZa 6kZ# ™ :jc^XZ! AV#

457-4146

Slaughter House & Meat Market

546-6041

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

When Lou Ana drops in...

Welcome to the 26th Annual World Championship Crawfish Etouffee Cookoff

...so does good taste CRAWFISH PALMETTO

Lighter Heart Smart Version 4 to 6 3-ounce catfish fillets 2 tablespoons Lou Ana oil Season to taste (Cajun Seasoning, pepper, 3/4 cup chopped bell pepper (may mix red pepper, garlic powder) green, yellow, and red) Seasoned flour 1/4 cup diced onion Vegetable cooking spray 1 tablespoon Italian seasoning Lemon Juice 1/4 cup sliced mushrooms Worcestershire Sauce 1/2 to 3/4 cup evaporated skimmed milk 1 lb. crawfish tail meat

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 into aLou Ana great ll your cr recip awfish es!

11

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

One can always dress for the occasion at Crawfish Cook-off Arts & Crafts, a-plenty at Cook-Off

Photo by Myra Miller

Photo by Myra Miller

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

Women 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.

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