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2015 Crawfish Mambo Cook-Off & Music Festival On The Lake
Saturday, May 9, 2015 | University of New Orleans
www.CrawfishMambo.com
Featuring Live, Local Music from:
Honey Island Swamp Band Shamarr Allen  Bucktown All-Stars
Stooges Brass Band  Tank and the Bangas  UNO Jazz All-Stars
Registration & Fees- UPDATED!
Entry fee is non-refundable. For 2015, there are multiple team registration options:
Option
Registration Fee Team Members Team Space
Standard
$250
4
10’X30’
Super
$400
8
20’x30’
Deluxe
$500
10
40’x30’
Each team will be given one access pass for parking in a designated team parking area and team
wristbands to enter the team cook-off area. You may have guests under your team’s tent, but only team
members should be allowed in the cooking area for safety reasons.
Equipment Rental- NEW!
Teams are able to rent equipment from Crawfish Mambo. Tents, tables, and chairs will be set up and
torn down for each team.
Tent Rental- 10’x10’
$150
Table- 8’
$10
Tent Rental- 20’x20’
$350
Tent Rental- 30’x30’
$650
Chair
$3
Reserved Portolet and Hand washing Station- NEW!
Deluxe Teams are able to rent a reserved portolet and hand washing station. These will be placed
within your team’s 40’x30’ campsite.
Reserved Portolet & Hand washing Station
$175
Beverages- UPDATED!
Teams are able to pre-purchase beer, soft drinks, water, and ice from Crawfish Mambo for team
members. Order forms must be received by Friday, May 1. Orders will be delivered to team sites on
Saturday morning. Teams are responsible for bringing their own ice chests.
Budweiser, Budlight, Michelob Ultra- 24-pack
$20
Coca-Cola, Diet Coca-Cola, Water- 24-pack
$5
Ice- 20lb Bag
$3
Tent Location- NEW!
Teams will select their tent locations based on registration date and logistical accommodations.
Registration will be considered complete when both the attached registration form and the registration
fee are paid. Tent locations will be selected at the April Team Captains Meeting.
2015 TENTATIVE LAYOUT
2015 COOK-OFF RULES
Equipment and Supplies: Teams will be allowed to bring equipment, supplies and anything needed for
their booths on Saturday morning beginning at 8:00 a.m., and must be finished bringing in items by
9:30 a.m. Each team must supply its own table(s), pirogues, chairs, garbage bag(s), tent/covering and
decorations for its area. All teams will provide their own spices, equipment (burners, pots, propane)
and hoses, plus any other items they feel necessary to boil their crawfish. Anything needed for your
booth must be carried in from the designated team vehicle parking area. The team parking area is
immediately adjacent to the team set up area. Teams may bring hand trucks, small wagons or other
items to assist in moving boiling equipment into the designated team area.
Booth Decorating Contest: Teams are encouraged to decorate their booths and to participate in the
best-decorated booth competition.
Boiling Information: Each team must boil the number of sacks of crawfish indicated on its registration
form attached. We will provide you a boiling schedule at the Team Meeting. Commercial boilers may
be utilized to assure a constant and steady supply of crawfish.
Judging: We will include in your schedule when your ‘judges batch’ must be delivered. Special
containers will be provided ahead of time to ensure that all samples are “blind” when presented to the
judges. The Crowd’s Favorite contest will be determined based number of “votes” received from
Mambo attendees. Each Mambo attendee will have one ticket and can “vote” by giving it to the team
of his/her choice. Teams are responsible for maintaining their tickets until they are collected.
Crawfish Mambo will collect all “votes” from each team. Winners will be determined by highest
number of votes. Competitors in all categories must be present when announced to win.
Serving: No containers to serve crawfish to patrons are permitted, including cardboard trays, etc.
Crawfish Mambo will provide containers for serving crawfish to patrons.
Clean Up: Each team is responsible to clean up their booth area after the cook-off is over. No items
can be left on the UNO campus after event. Teams MUST be prepared to stay at the park until the
event is over.
Mandatory Team Captain Meetings: Team meetings are mandatory. Each team Captain or
representative must be present, limited to two persons per team. The first meeting is planned for 6:00
p.m. on Wednesday, April 15, 2015, at the UNO Alumni Center, 2000 Lakeshore Drive, New Orleans,
Louisiana 70148. A second (2nd) team meeting will take place on-site at 9:30 a.m. the morning of
the Mambo Cook-off, May 9, 2015. Each team member will have to sign in to receive their wristband.
2015 COOK-OFF RULES (CONTINUED)
Beverages- UPDATED!
Teams are allowed to bring your own beverages to the festival. Any beverages pre-purchased or
brought to the festival by the team is for consumption by team members only. All guests must
purchase beverages from Crawfish Mambo beverage booths. NO GLASS BOTTLES WILL BE
ALLOWED.
Generators: No team may have a generator.
Team Captain Responsibility: Team Captains are responsible for their team members.
Under Age Team Members: If team member is under age 18, written parental permission is required.
Additional and Final Rules: Additional rules and information may be added. A final set of the rules will
be provided at the April Team Captains Meeting.
BOILING TEAMS SUGGESTED ITEMS TO BRING
1. A pop up canopy tent—sized for your allotted space.
2. Two six foot tables (plastic preferably). These will be used to serve from in front of your cooking
area.
3. A small folding table to use to cut and prepare boil items.
4. Cutting board, knife, gloves, tools for burners, oven mits or other item to lift pot, lighter, paddle
to stir.
5. Crawfish burners and pots.
6. 3 to 4 butane tanks, BBQ size
7. Folding chairs for your group and guest
8. A garden hose with nozzle
9. A purge bin
10. A pirogue or large metal tubs from which to serve the crawfish. Also bring a plastic or metal
serving scoop to serve the crawfish (this makes it a lot easier to serve). Crawfish Mambo will
provide the serving trays for the guests and will deliver them to your team the morning of the
event. If you have a tarp, bring it to keep the crawfish covered and out of the sun.
11. Seasonings for crawfish and any items you want to add to the boils (i.e. corn, potatoes, sausage,
etc.).
12. Any decorations you want for the team tent—there is a contest for best decorated tent.
13. A SMALL KITCHEN FIRE EXTINGUISHER REQUIRED BY FIRE MARSHALL with a
minimum rating of 3A40BC
TEAM ENTRY FORM
Make checks payable to the UNO International Alumni Association.
Registration will NOT be confirmed until entry fee is received.
Entry Forms may be emailed to alumni@uno.edu, faxed to 504-280-1080, or mailed to
UNO International Alumni Association, Homer L. Hitt Alumni Center, 2000 Lakeshore Drive, New Orleans, LA 70148.
YOU CAN REGISTER YOUR TEAM ONLINE WWW.CRAWFISHMAMBO.COM/REGISTER-YOUR-TEAM
Team Name: _____________________________________________________________________________
Item
Standard Team
Super Team
Deluxe Team
General Admission Tickets
Quantity
Price Total
$250
$400
$500
$20
Total Amount Due
Our team will be responsible for cooking _____ sacks of crawfish (4 sacks minimum) and
We have the ability to boil an additional ______ extra sacks of crawfish if needed.
We can boil ___ at a time.
We, the undersigned persons of full age (18 or over) as participants in the UNO International Alumni Association Crawfish Cook-Off, do
hereby agree to hold the University of New Orleans, the University of New Orleans International Alumni Association, its board
members, agents and employees free and harmless from any and all liability, including, but not limited to, all-claims, losses, actions
and judgments for damages or injury to person or property which could or might arise as a result of or in connection with the Crawfish
Mambo Cook-Off to be held on Saturday, May 9, 2015. We also agree to abide by the rules and regulations listed in the Crawfish
Cook-Off Rules, which have been provided to us.
Team Captain Name (Team Member #1): ______________________________________________________________________
Address: _________________________________________________________________________________________________
Cell Phone: _____________________________
Email: ____________________________________________________
Signature: ________________________________________________________________________________________________
Team Co-Captain Name (Team Member #2): ___________________________________________________________________
Address: _________________________________________________________________________________________________
Cell Phone: _____________________________
Email: ____________________________________________________
Signature: ________________________________________________________________________________________________
**You will be provided with a form to register your remaining team members once you submit this form.
**Remaining Team Members information must be turned in at April 15 Team Captain Meeting
TEAM A LA CARTE ORDER FORM
Please return this form by Friday, May 1, 2015
Team Name: ______________________________________________________________________
Item
Quantity
Price
Tent Rental- 10’x10’
$150
Tent Rental- 20’x20’
$350
Tent Rental- 30’x30’
$650
Table- 8’
Total
$10
Chair
Reserved Portolet & Hand washing Station
*Available for Deluxe Teams Only
Budweiser- 24-pack
$3
$175
$20
Bud Light- 24-pack
$20
Michelob Ultra- 24-pack
$20
Coca-Cola- 24-pack
$5
Diet Coca-Cola- 24-pack
$5
Water- 24-pack
$5
Ice- 20lb Bag
$3
Total Amount Due
Make checks payable to:
UNO International Alumni Association
Homer L. Hitt Alumni & Visitors Center
2000 Lakeshore Drive  New Orleans, Louisiana 70148
(504) 280-2586  alumni@uno.edu