Cajun Cookoff benefits Wounded Warriors

Cajun Cookoff supports Wounded Warriors

Support for the Wounded Warriors Foundation continued throughout the weekend with a host of activity in Sulphur, including a Cajun Cookoff. The cookoff was sponsored by Waste Management in partnership with the City of Sulphur and the Jennie Finch Foundation.

Chefs along with 15 teams from all over the Lake Area made their way to Sulphur's McMurry Park to see who the top chef would be. They were cooking up all of Southwest Louisiana's favorites like jambalaya, smothered potatoes and sausage and boudin just to name a few.

"These Wounded Warriors are amazing and what they've been through and how they've come out of it. We just appreciate what they've done for us and we wanted to show them our appreciation," said Beverly Gilchrist, Waste Management of Lake Charles District Manager.

"We got smoked boudin, regular boudin, smoked jalapeno. We also offer a whole line of sausage - smoked sausage fresh sausage. A little bit for everybody," said Matt Istre, Market Basket Manager.

"We are cooking a steamed pork belly, which is actually the same piece of meat bacon comes from. We are serving it with a basil powder. Basil oil, micro basil, pickles and a peach chutney. The key is cooking it slow and low," said David Sorrells, CALLA Restaurant and NAI Properties.

"I've been doing prosthetics for 20 something years. Seen a lot vets, wouldn't have it any other way... It's for a great cause that is close to my heart," said Ronnie Bias, Lake Area Prosthetics.

"Today we are serving pulled pork sandwiches, the best in Lake Charles. And what makes them so good is it is a home recipe of one of our employees that was handed to her from her mother," said Mary Benoit, The Pathology Lab.

All proceeds from the cookoff will go to benefit the Wounded Warriors.