MAY 28-30, 2004

1	Cooking Ingredients Must Include:
	Preliminary & Finals Heat(s)
	45 lbs. Chicken 15 lbs Rice
	Other Ingredients And Seasonings To Be Chosen From The Following:
	White Onions Garlic Green Onions Red Pepper Red Hot Sauce Green Hot Sauce Bell Peppers Celery Salt Black Pepper Cooking Oil
	No other personal seasoning allowed in the cooking area
2	Cooks must furnish black iron pot with metal lid and paddle.
3	Jambalaya must be cooked on wood furnished by JFA.
4	No former champion can be helper.
5	Only ingredients furnished by JFA will be used
	NO SEASONING BOXES WILL BE BROUGHT INTO THE COOKING AREA
6	Jambalaya becomes property of JFA after it is cooked. Cooks will be furnished one (1) hinged plate for their own sample.
7	All samples for judging will be collected by a designated member of JFA.
8	Designated parking area for cooks and helpers will be behind Harry Robert Insurance. Parking passes will be handed out at the cooks meeting. JFA personnel will transport your cooking equipment from the parking area to the cooking area.
9	Only cooks and helpers are allowed in the cooking area.
10	Trash barrels are provided to dispose of all trash. It is your responsibility to leave your cooking area free of trash for the next contestant.
11	NO HAND SAMPLING FROM POTS (Sample containers will be issued.)
12	Maintenance of the JFA trailer is the responsibility of the champ using it. Payment to champ for cooking jobs will not be rendered until the trailer has been inspected for cleanliness.
13	Champion cook is required to cook three (3) times during his reigning year for free. Thereafter, he/she will be paid $50/pot cooking fee and $12/pot fuel allowance.

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