Sample Cajun etouffee in Sitka cook-off
Julie Stricker
907-474-5406
March 31, 2025
At a cook-off in Sitka, Cajun etouffee made with crawfish, the traditional version pictured here, will compete against a variation made with òòò½´«Ã½ shrimp.
Join the University of òòò½´«Ã½ Fairbanks Cooperative Extension Service in Sitka for a Cajun cuisine cooking competition: The Sitka Etouffee-Off.
Sandy Thibodeaux and her son, Geof Goudeau, will each prepare their version of Cajun etouffee, one with crawfish and one with òòò½´«Ã½ shrimp. Participants will get hearty helpings of each dish and vote on which version best conveys the taste of southern Louisiana.
The cook-off will be held on April 10, from 6 to 8 p.m. at the Sitka Lutheran Church kitchen, 224 Lincoln St. Please use the back entrance to the church on Harbor Drive, as the front door will be locked. The entrance is located down a one-way alley, and limited parking is available.
The cost is $35. Registration is limited to 12 people. Participants or by visiting .
For more information, contact Jasmine Shaw at jdshaw2@alaska.edu or 907-747-9440.
ADDITIONAL INFORMATION: Accommodation requests related to a disability should be made five business days in advance to Shaw. Language access services, such as interpretation or translation of vital information, will be provided free of charge to individuals with limited English proficiency upon request to amnorris2@alaska.edu.
This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture.
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