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2 MYROUSESEVERYDAY MARCH | APRIL 2017
BARBECUE
8 Smokin’Hot
by Pableaux Johnson
11 Slice of Life
by Pableaux Johnson
14 Sauce &The City
by Brad Gottsegen
17 Down to a Science
18 Fire & Reign
24 The Hogfather
31 WhereThere’s Smoke
by Wayne Curtis
BOOK EXCERPT
28 The One True Barbecue
by Rien Fertel
COOKING
22 The Texas Crutch
by Pableaux Johnson
34 Eula Mae’s Avery Island
Chili
by Marcelle Bienvenu
36 Cornbread Fed
by Crescent Dragonwagon
LENT
40 Barbecue Shrimp
by Tom Fitzmorris
43 Crawfish Season
by Marcelle Bienvenu
48 Leruth’s Legacy
by Kit Wohl
HOLIDAYS
46 Strut Your Stuffed
by Kit Wohl
52 Emerald Smiles
by Crescent Dragonwagon
55 Catahoula Pie Day
by Marcelle Bienvenu
RECIPES
37 Crescent Dragonwagon’s
Cornbread
42 Tom Fitzmorris’
Barbecue Shrimp
42 Barbecue Shrimp
In the Oven
43 Crawfish Stew-Fay
47 Stuffed Artichokes
48 Greg Reggio’s Oyster &
Artichoke Soup
54 Guinness Irish Stout
Chocolate Cake
55 Custard Pie
IN EVERY ISSUE
1 Letter from the Family
2 In the Community
table of contents
MARCH | APRIL 2017
52 40 46 14
A Bowl of Red
“If you’re born and raised in Texas, chili
is a bowl of red — beef, no beans — but
on the rest of the Gulf Coast, beans are
optional, and a great way to stretch a
pot when you’re feeding a crowd. It’s
like cracking eggs into a boiling pot
of crawfish stew. The addition of eggs
means you can use less crawfish.”
—Uncle Rob,
Rouses Marketing & Advertising
• Get Uncle Rob’s recipes for Bean Chili and
Crawfish Stew at .
• Read about Eula Mae’s Avery Island Chili
on page 34.