There is no entry fee. There will be categories for professional chefs and amateurs in the seafood and poultry plus categories. A showmanship and people’s choice award will also be presented.
All gumbo must be cooked on site outside Prather Coliseum. Entries will be judged on appearance, aroma, consistency, texture and flavor.
For more information contact Angela Kimbrough at awatkins002@nsula.edu or call (318) 357-4332.
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