• A 4-H member may enter a dish for each category if they so choose.
• Neither siblings nor cooking companions (4-H members cooking together) can enter the same dish/recipe, even if they are not in the same age division.
• Age Divisions are 4^th -5^th graders, 6^th -8^th graders, & 9^th -12^th graders.
• The dish must be cooked and transported on ice in a closed “Tupperware” type disposable container with a hard top. We only need 1 to 2 servings of your dish. Do not bring the entire dish, it is a waste!

Please bring your dish with 2 copies of the recipe to the 4-H office between 8:00 am and 5:30 pm.

Division Requirements:

• 4 Division Categories: Crawfish, Shrimp, Crab, & Other LA. Seafood
  • The recipe must state which category it represents if there are two seafood items included.
• The dish must utilize a minimum of 1 cup of seafood.
• The dish may contain a small amount of a second seafood, but not more than ½ of the amount of the primary seafood.

i. For example a recipe can have one cup of crab as the primary seafood and ½ cup of shrimp as the secondary seafood.

• Seafood must be either: Fresh, Frozen, Pasteurized, or Dried.
• No canned seafood is allowed.
• Surimi, an artificial crab product made from fish may not be used.
• The dish should contain LOUISIANA SEAFOOD.
• No raw seafood please. Example: Raw Oysters

2. Taste: 70 possible points

• Does the finished dish have a flavor which appeals to most people?
• Do the flavors blend well together?

3. Appearance of Dish: 10 possible points

• Does the finished dish look appetizing?
• Is the product cooked correctly, or does it appear to be burnt?
• Garnishments and added extra decorations will not enter into scoring.

If you have any questions or concerns, call the office at 225-621-5799 or email Ms. Anna at ASharkey@agcenter.lsu.edu.