Chefs, fans and attendees gathered at Friendship Circle on Saturday afternoon at the 9th Annual Game Day Gumbo Cook-Off. Students, organizations and Gumbo Cook-Off teams came together and tasted each other’s gumbo in preparation for the Lions football game against the University of Incarnate Word at 6:00 p.m. Despite the terrence of rain and wind, the gumbo was hot and inviting.
Attendees had the chance to leave tips for the team they believed made the best gumbo at the “Gumbo Tailgating Tasting Stations” from 1:00 p.m. to 5:15 p.m. The money that was earned through tips went toward student-athletes.
The winners were divided into two categories: the Judges’ Choice Award and the Fans’ Choice Award. The team that raised the most money would be the winner of the 2015 Fans’ Choice award while the winner of the Judges’ Choice would be based upon whose gumbo the judges believed tasted the best. Three judges were present to taste and vote for the winner of the judges’ choice through a blind taste test. Every year, the winning teams receive a coveted champion Gumbo Paddle. Winners were announced at the Lion’s football game at half time. The Judges’ Choice was the Doc Goodwin Recovery Fund, and the winner of the Fans’ Choice was Kappa Alpha Order fraternity.
Russel Bittola of the Doc Goodwin Recovery Fund explained what he used to cook the gumbo.
“I used seafood and Andouille sausage,” said Bittola. “Peppered bacon is my secret. I used peppered bacon to make the grease for the roux.”
Every year, the money raised goes towards gifts for the less fortunate at Christmas.
“Our student athletes distribute them throughout the community,” said Athletic Director and student Brandon Frank.
Team Moran had cooked two kinds of gumbo: chicken and seafood. Richard Moran cooked the chicken gumbo while his wife, Janet Moran, cooked the seafood gumbo.
“I like cooking, and my husband enjoys my cooking so I thought I would give it a shot and see what happens,” said Janet Moran. “It took two days to prepare. I’ve been doing this event since they started it. I won two paddles in 2009 and 2010.”
Richard Moran also explained what he had to do to make his chicken gumbo.
“I start out by smoking the chicken for about four hours in a hickory smoker,” said Moran. “I debone it and use the chicken carcasses to make the chicken stock. I add trinity vegetables with it and add that with the roux and the smoked Andouille sausage from a smokehouse in LaPlace.”
For information on more upcoming events, visit the promotions page on the lionsports website.