🔥 Team Signup Form

🗓 November 14, 2026
📍 Location: District 249
📍 Address: 23238 TX 249, Tomball, TX 77375
🍲 Competition Categories: Gumbo, Jambalaya, & Etouffee
Three Champions. One Crown.

Team Information

Head Cook Information

Competition Information

Please read the Rules and Regulations and e-sign before submitting the application.

SCCA Triple Crown Cajun Championship

 

Hello Cook Teams Applicants!

 

The SCCA is thrilled that you are interested in competing in our 3rd Annual SCCA Triple Crown Cajun Championship.  This event is hosted by the Southern Cajun Cookoff Association (SCCA), a cajun cookoff league founded by StaleKracker and The Crawfish Critic.

Please take the time to read through the below information, to help make the event memorable and successful for you and the SCCA.

2026 SCCA Triple Crown Cajun Championship

📅 Date: Saturday, November 14
🕒 Time: 11:00 AM – 6:00 PM / After Party until 2 AM (Sunday)
📍 Location: District 2.4.9.
📍 Address: 23238 TX 249, Tomball TX 77375
👨‍🍳 Categories: Meat Gumbo (no seafood), Jambalaya, & Etouffee
🚨 Max Teams: 30

Schedule Overview

  • Team Load In: Load in Friday 12pm - 4pm or 6am - 930am saturday morning.

  • Vehicle Unload: Vehicles allowed on grounds during setup, but must be off grounds by 9:30 AM on Saturday.

  • Cook Team Meeting: 10:30 AM (mandatory – Head Cook)

  • Gates Open: 11:00 AM

  • Food Serving to VIP: 11:00 AM to Public: 12:00 AM

  • People's Choice Turn In: 4:00 PM

  • Awards: 5:00 PM

  • Event Ends: 6:00 PM

  • Afterparty: 6 PM - 2 AM

  • Load-Out:

    • Teams may carry out gear after cookoff ends Saturday

    • Vehicle access resumes Sunday, 7:00 AM – 12:00 PM

Entry Fees

  • $100 per category (Meat Gumbo (no seafood), Jambalaya, or Etouffee)

  • $250 for all 3 categories (Meat Gumbo (no seafood), Jambalaya, and Etouffee)

  • No refunds. Teams may compete in one or all.

  • Eligible for Grand or Reserved Grand Champion only if competing in all 3 categories

Cooking Requirements

  • Must cook a total of 15 gallons of food (1 category = 15 gallons; 2 categories = 7.5 gallons / category; 3 categories = 5 gallons / category)

  • All food must be prepared on-site (roux, stock, and marinades may be prepped in advance)

  • No rice provided

  • Each team must bring their own 3-pot wash station

  • No food sales allowed

Serving Rules

  • VIP Wristbands: Unlimited bowls

  • AYCE Wristbands: Unlimited bowls

  • General Admission: No samples

  • Serving Time: 11:00 AM – 5:00 PM

    • VIP starts at 11 AM

    • AYCE starts at 12 PM

  • Teams must serve

General Rules

  • Teams: 1 Head Cook + up to 4 members (all 18+)

  • Spot: 10 x 15

  • Bring your own: tent, propane, stove, pots, utensils, fire extinguisher, ingredients

  • No tents provided

  • Coolers allowed for food and venue-purchased drinks only

  • No outside alcohol or water

  • Excessive drinking or misconduct = disqualification

  • SCCA/venue not liable for theft, injury, or damages

  • SCCA may adjust rules if needed

  • Judges' scores are final

Judging Info

  • Blind Double Ticket System

  • Judging trays (provided) must contain only Meat gumbo (no seafood) / jambalaya / Etouffee in 4 oz cups

  • No rice, sides, or decorations

  • Judging scale (1–10):

    • Aroma

    • Consistency

    • Color

    • Taste (used as tiebreaker)

    • Aftertaste

  • Late or marked trays = disqualified

Awards – 100% Payout of Entry Fees

Entry fee is $100 per team, per category.
Each category must have a minimum of 10 teams for payouts.

Overall Triple Crown Awards
:trophy: Grand Champion
15% of all competition entry fees collected
:second_place_medal: Reserve Grand Champion
10% of all competition entry fees collected

Individual Category Payouts
For each category:
:first_place_medal: 1st Place: 40% of that category's entry fees
:second_place_medal: 2nd Place: 25% of that category's entry fees
:third_place_medal: 3rd Place: 10% of that category's entry fees

Example
If Gumbo, Jambalaya, and Étouffée each have 10 teams:
30 total entries × $100 = $3,000 Prize Pool

Grand Champion: $450
Reserve Grand Champion: $300

Gumbo 1st: $400
Gumbo 2nd: $250
Gumbo 3rd: $100

Jambalaya 1st: $400
Jambalaya 2nd: $250
Jambalaya 3rd: $100

Étouffée 1st: $400
Étouffée 2nd: $250
Étouffée 3rd: $100

TOTAL PAYOUT: $3,000

The more teams that enter, the bigger the payouts get. 100% payout means 100% of competition entry fees go back to the competitors.

Waiver of Liability

In consideration for accepting this entry, I, the undersigned, intending to be legally bound, hereby, for myself and my organizational entity, my heirs, my team members, executors, and administrators, do hereby release, indemnify, and hold harmless the SCCA Triple Crown Cajun Championship (the “Event”) along with their representatives, successors, employees, and volunteers for all claims arising from or during the event, including without limitation, all costs, liabilities, judgments, expenses, damages or reasonable attorney fees. I hereby grant full permission to The SCCA, and/or agents authorized by them, to use any photographs, videotapes, motion pictures, recordings, and any other record of this event for any legitimate purpose.

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