A recent cookoff at Cheniere’s Sabine Pass Liquefaction facility (SPL) got spicy, all in good fun – and flavor.
Employees and contractors at the Louisiana facility turned up the heat and the seasoning on 400 pounds of locally sourced shrimp and 800 pounds of crawfish, showcasing their incredible culinary skills while supporting the local seafood industry.
“This event is a great way for our employees and contractors to come together, have a little friendly competition and celebrate the culture of Southwest Louisiana,” said Stephanie Huck, Representative for Local Government and Community Affairs at Cheniere. “Many of us grew up shrimping, fishing and spending time on these waters, so being able to support local shrimpers and seafood suppliers means a lot to us.”
Twelve teams competed for the cookoff’s top honors and, more importantly, bragging rights. The event was a great opportunity to enjoy a little friendly competition and celebrate the culture and flavors of Southwest Louisiana, all while supporting local shrimpers and seafood suppliers.
“Events like today are more than just a cookoff,” said Jack Holden, SPL’s Vice President and General Manager. “They’re about supporting local industry and recognizing the hardworking people who make this region special. It’s also about spending time together as a team.”