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 Jambalaya Contest

2007 Hank Days Jambalaya COOK OFF!

WHAT 1st PLACE WINNER GETS:

1. 2007 Jambalaya Cook Off Trophy
2. Banner ad & listing on HankDays.com for 1 year
3. Follow up press release announcing you as winner (your recipe is included in follow-up release PLUS listed on HankDays.com for 1 year)
4. 2007 Hank Days T-shirt
5. bragging rights for a year

WHAT YOU PROVIDE FOR THE JAMBALAYA CONTEST:

1. 2 gallons of your Jambalaya in disposable hotel 1/2 pan, cooked & hot.
2. Your promotional materials (cookbooks, menus, merchandise, coupons, etc.);
3. Any graphics you have (photos, logos, hyperlinks, email addresses, etc. for recipe publication.)
IMPORTANT: Any graphics/artwork must be provided no later than September 5th, 2007.

SHOWTIME:

Bring your cooked and hot Jambalaya to The Urban Bar, 109 N Central Street, between 6:30 - 7:00 p.m. on Saturday, September, 15th; We'll have a table for you, plus disposable bowls, spoons and napkins.

JAMBALAYA CONTEST JUDGES:

Mickey Malloney, City of Knoxville
Richard Tindell, Director/Producer of Riders of the Silver Screen
Tami Brewster - Pick 'N Grin
Jo Ann Hill, Terry Hill's Mother

JAMBALAYA CONTEST JUDGING:

1. Entrants will choose random numbers from a hat, numbers will be assigned to each jambalaya entry
2. Judges will taste each entry, starting from #1 through final entry
3. Jambalaya will be judged by category, such as: taste, flavor, "Hankover" (best for hangover), etc.
4. Points will be given for each category (1 - 5)
5. Highest overall point total is the winner

IN THE EVENT OF A TIE:

In the event of a tie, winner will be decided (by audience applause) by who sings best version of "Jambalaya."

 Last Year's Winning Recipe

Michael Oakes 2005 Winning Recipe

Cajun Jambalaya (serves 4)
4 tbsp Vegetable Oil
2 tbsp Bacon Grease
2 tbsp garlic
1/2 cup each, chopped: celery, onion & bell pepper
1 cup cubed ham
1 cup shrimp, peeled & deveined
3 tbsp flour
2 tbsp worschestershire
1 tbsp Louisiana Hot Sauce
1 Cup chopped tomatoes
Season to taste with Cayenne Pepper, Paprika, black pepper, salt, ground oregano & ground thyme
2 cups chicken, beef stock or some mixture of both

Preparation:

Heat Oil
Add garlic, onion, green bell peppers & celery and cook til transparent
Add Flour, stir & blend over low heat until it turns the color of a light peanut butter (appx 20 min)
Add Broth, keep stirring until it simmers
Add Seasonings to your taste
Add Ham
Add Chopped Tomatoes
Add Shrimp at the last minute and cook an additional 4 minutes.
Serve over Rice

 
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