Ascension Parish 4-H members Hannah Barrilleaux, Jared Barrilleaux, Kassie deVeer and Eden Schexnayder competed in the Great American Seafood Cook-off’s 4-H Edition held Aug. 8-9 in New Orleans, a news release said.

The team was coached by Katie deVeer.

The team began by competing this year at 4-H University in a contest called 4-H Food Star, where it came in first place out of 11 teams and advanced to the Great American Seafood Cook-off 4-H Edition. The competition included the winning 4-H teams from Arkansas, Louisiana, Mississippi, South Carolina and Texas.

The Great American Seafood Cook-off 4-H Edition was held in conjunction with the professional Great American Seafood Cook-off, allowing students to see professionals at work in the seafood industry from fishermen through processing professionals to award-winning chefs. The 4-H delegations also toured Tommy’s Seafood from docks through processing and packaging.

During the competition, each team was given one hour to prepare a dish using American seafood. Teams then presented plates to the judges and described the ingredients and preparation techniques.

The Ascension Parish team placed second with its seafood eggs Benedict — a crawfish cake topped with lump crab meat, a poached egg and hollandaise sauce. Texas took first place, Louisiana second place and South Carolina third place.

The winning team received a $1,000 cash award from the Louisiana 4-H Foundation. The Louisiana Seafood Promotion and Marketing Board gave $500 to each team to cover participation expenses.

Sponsors were the Louisiana 4-H Foundation, the Louisiana Seafood Promotion and Marketing Board and the National 4-H Council.