SEPTEMBER | OCTOBER 2019 100Lines grew quickly, snaking from tent to tent as attendeesrushed 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 October25–26 in Lafayette. Visit blackpotfestival.com for details.