As always money raised will go to coastal restoration projects in St. Bernard Parish. This year the Cook-Off will be supporting the Chandeleur Sound Living Shoreline Project, a partnership with Nunez Community College and Chalmette High School that creates and places artificial reefs to slow erosion, as well as the Coalition to Restore Coastal Louisiana’s Oyster Shell Recycling Program, which collects oyster shells from New Orleans-area restaurants and places them back on the coast, creating living shorelines with both wildlife and storm protection benefits.

Sixteen cook teams used a variety of fish and game species found along Louisiana’s coast, from shrimp to wild boar, to create some delicious dishes and provide free samples for Cook-Off attendees. Brightside Oysters, Bayou Rosa Oysters and Grand Isle Sea Farms with their Southern Belles were also on hand, shucking some yummy Louisiana shellfish for everyone to enjoy!

If that wasn’t fun enough, Louis Michot of the Grammy-award winning Lost Bayou Ramblers was on hand to provide some Cajun French tunes, which paired perfectly with the local food and stellar weather. Special musical guests JUCO and the Chalmette High School Brass Band helped to bookend the event and showcase the musical talents of St. Bernard students.

Our five judges, actor Hick Cheramie, WWNO reporter Halle Parker, local sportsman Todd Masson, Chef Mina Seck and Chef Gregory Rosary picked their favorite dishes across our five categories:

Cook-off Winners:

This year’s event followed the same categories as years past:

• SWIMS: Team White Fleet with their Semi-Blackened Jalapeno-Infused Tuna Bites
• CRAWLS: Make Our Coast Great Again with their Goose Tacos
• FLIES: Old Fashioned Gun and Social Club with their Venison Chili
• STUDENT: Chalmette High School with their Fried Soft-Shell Crab Ravigote
• CROWD FAVORITE: Team Mudda Roux, the defending crowd favorite champs, with their White Beans and Shrimp!

Thanks to our esteemed Cook-Off judges