Cookoff will begin at 8 a.m. Sunday, March 30

The 19th Annual Belaire Cove Crawfish Etouffée Cookoff will be Sunday, March 30, at 8 a.m. at the church grounds of the Sacred Heart Chapel in Belaire Cove.

The cookoff begins at 8 a.m. Check-in time will be at 7:45 a.m. Everything must be cooked by 10:30 a.m. Contestants must provide their own chairs, tables, pots, burners, etc. Each team must cook a minimum of six pounds of crawfish. No pre-cooking will be allowed. The chief cook will be responsible for keeping his area clean and picking up his team’s supplies. Entry fee is $20 per team.

All crawfish cooked will be used for the fund raiser beginning at 11 a.m. Lunches will be sold for $5 each.

The cookoff committee chairman will pick up a six-ounce sample cup from all of the contestants, and winners will be announced at 12:30 p.m.

Prizes will be awarded to first, second, and third place. A trophy will be given for Most Original Booth and for Most Decorated Booth.

No participants will be allowed in the hall or to stand in front of the tables during the judging.

There will be French music and lots of refreshments, homemade cakes, pies, candy and cookoff shirts at the sweet shop. Raffle tickets will be on sale. An old-time auction will be held at 1 p.m. There will be face painting and a clown show for the children, along with a washerboard tournament, which begins at 9 a.m., and fun jump.

D.J. Clay Lafleur begins playing music at 8 a.m. Felton Lejeune’s Band takes the stage at 9:30 a.m.

All benefits go to the Belaire Cove Chapel. Admission is free to the public.

For more information, call Robert (363-5874), Sherman (363-6537) or Cheryl (363-3539).