Southern Cast Iron – September 2019

SEPTEMBER | OCTOBER 2019 100

Lines grew quickly, snaking from tent to tent as attendees

rushed to sample each off ering before it ran out. Cooks weren't
required to make extra for festival goers, but synonymous

with the culture, many were more than willing to share their

meals with friends and strangers alike. There was hearty sauce

piquante with smoked rabbit and various jambalayas packed
with chicken, pork, sausage, or even steak. Some gumbos

were classic chicken and andouille, while one was made with

specklebelly goose for uniqueness. The cracklin’s were crispy
and golden brown, and each dessert decadent and delicious. As

a member of the judging panel, our very own food editor Sarah

Ward tried many of the off erings. And while a number were

delicious, she found a unique sauce piquante fi lled with rooster
particularly tasty and creative.

Judging commenced as bands cranked up on the main stage.

We watched as festival goers young and old once again fl ooded

the dance fl oor to celebrate a successful weekend and await
the announcement of the cook-off winners. Soon, judging was

completed and an announcer took the stage. We joined the

crowd and cheered as each category champion was announced.

Though many unique off erings placed, results proved that you
can’t beat a classic. Savory pork gravy, chicken and sausage

gumbo, and chicken, pork, and sausage jambalaya were among

the crowd favorites. After the winners were presented with their

prizes, dancing continued until the festival’s end. As we left the
village, the air buzzed with talk of next year’s festival and the fun

that awaited.

Experience this year's Blackpot Festival for yourself October

25–26 in Lafayette. Visit blackpotfestival.com for details.