NATCHEZ — Sixteen teams will unload pots, crank up the burners and start stirring outside the Natchez Convention Center as the Miss-Lou sleeps Friday morning.

But around lunchtime, United Way Executive Director Tiffany Mascagni said she expects approximately 1,000 United Way supporters to turn out with a few dollars — and their hunger for a hearty helping of jambalaya.

While the cooks swelter over their cauldrons in the parking lot, supporters will be served inside where they can eat, enjoy live music by the Wayside band and admire team booths — which is a fierce, but friendly competition.

This year’s general cook-off theme is “Salute the Troops.” Mascagni said coming up with the overall theme was a no-brainer.

“(The theme) came up at a board meeting,” Mascagni said. “Someone mentioned 9/11, and how much men and women in duty have done, and we didn’t discuss anything else.”

Six new teams are joining the cause this year. Fat Mamas, Natchez Grand Hotel, Concordia United Methodist Churches, Master Gardeners, Adams County Cattlemen’s Association and Glenburnie Health Care will compete against 10 teams.

Mascagni said the teams spare no detail in accessorizing their booths. Some teams are even keeping their booth themes and designs a secret until Friday.

Terry Trovato, self-appointed team captain of the Callon Petroleum cooking team, said they are keeping their theme a closely guarded secret.

“But come Friday we should be easily recognized by our distinctive regalia,” Trovato said. “Suffice to say the Callon cooking team will be cooking, and marching, to the beat of a different drummer.”

Allen Richard is the official cook for the Callon team, which won the jambalaya cook-off trophy in 2009.

“Jambalaya is like gumbo in that it has many definitions,” Richard said. “But we make real Creole jambalaya.”

Military veterans will judge teams on the taste and appearance of the jambalaya in a blind test.

Richard said it is difficult to know what the judges consider the perfect bowl of jambalaya.

“You don’t know what the judges are looking for,” Richard said. “What’s hot for one is mild for another. I stick to the basic chicken, sausage and pork jambalaya.”

Other teams use different techniques. The Veterans of Foreign Wars Post 9573 cooking team joined the cook-off years ago, but they needed a recipe.

VFW team member Donald Verucchi said they called on fellow veteran David Hendrix’s expertise since he had a lot of experience cooking jambalaya.

Verucchi laughed and said Hendrix’s recipe was stolen and modified — a rice jambalaya with sausage, pork, Boston butts, onions, water and rice and Tony’s seasoning.

“But we’re not really here to win a cooking contest, we’re here to help,” Verucchi said. “Especially since it’s salute to troops — that’s nice.”

Richard said some light preparation can be done ahead of time, but the bulk of the cooking occurs at the site.

“It’s always stressful,” Richard said. “You want it to come out right. The fear is that the rice will start burning and sticking when cooking in a large pot.”

Richard said a real jambalaya pot is like a cast iron witches cauldron with a thick bottom.

“You have to stir and stir or it will burn,” Trovato said. “That is the biggest danger.”

Richard said it happens.

“Sometimes you walk around and get a whiff of something burning.”

Trovato said cooking teams knock themselves out to make the best jambalaya, and it feels good.

“There are no losers,” Trovato said. “The trophy is very hard to get, and winning this is like winning the super bowl. But it’s really for a wonderful cause. It’s a great way to start the campaign. Everyone is enthused — and everyone has a great time.”

Mascagni and Tammy Prince, United Way community development director, said the team spirit creates the most excitement.

“This is like Iron Chef for them,” Prince said.

Mascagni said the 2011 campaign chairman will also be introduced at the cook-off. This year Donny Rentfro, CEO of Community Hospital, will be announced as the face of the campaign.

Mascagni said more cash was raised at last year’s cook-off than in years past. She said last year the jambalaya cook-off raised $3,145 for the campaign.

This year’s total goal is $175,000 — with most of that coming from company-run campaigns. Employees of participating businesses can elect to have a specific amount deducted from every paycheck.

“It can be just $5 or $10,” Mascagni said. “That’s what adds up. And every dime stays in the Miss-Lou.”

Mascagni said that the campaign benefits agencies that assist folks on both sides of the river, and the cook-off is a great way for the community to learn about them.

A donation of $6 includes entertainment and a jambalaya plate with salad, roll, dessert and a drink. Jambalaya sampling cups can be purchased for $1.

Prince added that to-go orders will be accommodated, and employers are encouraged to feed their offices. Table sponsorships are still available for $50 — the deadline is Thursday. Call the United Way office at 601-442-1081 for more information.