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table of contents MARCH | APRIL 2017

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BARBECUE

RECIPES 37 Crescent Dragonwagon’s Cornbread 42 Tom Fitzmorris’ Barbecue Shrimp 42 Barbecue Shrimp In the Oven

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

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

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

43 Crawfish Stew-Fay 47 Stuffed Artichokes

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

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 www.rouses.com. • Read about Eula Mae’s Avery Island Chili on page 34.

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MY ROUSES EVERYDAY MARCH | APRIL 2017