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Featured Photograph: Dr. Ty Hargroder and helpers prepare his gumbo dish for judges. (Photograph by Freddie Herpin.)

BOBBY ARDOIN
Editor/Consulting Writer

It’s been said often that anytime is the right time to cook a gumbo.

That seemed also true at the 17th annual Gumbo Cook Off on Saturday, as more than 60 chefs used cauldrons, black pots and aluminum cookware resting above gas fires, preparing assorted recipes for one of South Louisiana’s signature foods.

As noon approached and gumbos simmered and approached completion for contest judges to assess, it was anything but traditional gumbo weather, as outside temperatures hovered above 70 degrees.

However, that didn’t seem to matter.

Pot steam pervasively directed unmistakable gumbo smells throughout the Yambilee Building, as the event crowd swayed and danced to 60’s pop chart favorites and 50’s Swamp Pop.

This year’s event, said chairman Tim Marks, once again provided revenue support for a young parish resident that is facing medical bills.

Marks said the recipient of funding channeled through the Gumbo Foundation this year, is 12-year-old Maddox Lawrence, who is undergoing treatments at several different hospitals.

Additional financial support came from over 150 donated items that were distributed through a raffle and silent auction,Marks said.

Nearly all of the gumbo cooks that prepared samples, stirred various mixtures that included elements of chicken and sausage.

Some food booths advertised the names of political office holders, seasonings and aspiring candidates, while others like T’s Lawn Mowers Service, featured their retail items such as chainsaws, which probably weren’t needed to slice the tenderized chicken swirling amid the dark roux.

The cooks at the Fat Daddy’s Seasoning booth thought they had a winner, but there was no particular mystery for the ingredients floundering with the brown liquid. 

“It’s pretty much showing up, putting it in the pot and seeing what happens,” one of the cooks explained.

The Episcopal Church in Opelousas also had chicken and sausage twirling in the pot, along with what church officials said was a Holy Trinity of ingredients, that included bell peppers and onions.

Rev. Laurent De Prins with members of the Episcopal Church In Opelousas displayed their gumbo talents. (Photograph by Freddie Herpin.)

Across the way the Miller Gumbo Time Team said their gumbo was bolstered primarily by the talent of cook Ted Miller, who said it’s important to treat all gumbos with proper respect and love.

Miller said his chicken and sausage gumbo also contained turkey necks, which were key ingredients.

Quincy Auzenne was busy spooning the collected grease that had formed at the top of the pot.

Stirring for the Shining Star Lodge 262 of Sunset, Auzenne said the smoked turkey necks he uses were significant.

The smoked flavor from the turkey necks provides and essential flavor for the gumbos. It’s also necessary, Auzenne said, to use low sodium seasoning which also provides what he said is “high flavor.”

 Cory Bellard, who has won past Gumbo Cook Off contests, prefers using hen instead of chicken as a meat component.

Turkey necks and hens combine to make his gumbo flavors and textures taste differently than most, Bellard said.

Alex Davis, a first time Cook Off contestant, said his chicken and sausage might be incomparable to what was contained in most of the other pots.

Davis said his secret was a commercial sausage ingredient that set off a sweeter and different experience.

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