June 21, 2019


Happy Father's Day! We have a selection of recipes for Dad's day linked below; the slow-grilled pork butt first appeared in the September/October 2017 issue of the magazine, and is to this day one of my favorites. Frank cooked it perfectly; after it rested for 30 minutes, he gave it a gentle push in the center and it fell apart on the platter. There were six of us there that day and we picked at it all afternoon; there was not a whole lot left over to put away, I have to say. It was that good. It's a process, but mostly the time is completely hands-off. Make it and let me know what you think.

If you have a father in your life (doesn't have to be yours!) who likes to cook, consider a gift subscription to Louisiana Kitchen & Culture. Almost half of our readers are men, and they love the recipes. If the dad is REALLY special, consider the Collector's Set- that includes all the back issues(still in stock, about 35) of the magazine, plus a subscription for the remainder of this year. That gift includes more than 2,000+ recipes...

Louisiana Seafood Cookoff: it is this coming Tuesday, and I'm excited to once again be a judge. It's a tough job, but someone has to do it! This year it takes place Jun 18 at the Cajundome in Lafayette. Tickets are $25 and include entry to the kickoff event for Lafayette's summerlong Eat Lafayette- tons of great food to be had all summer at participating restaurants, for great prices. Click here for tickets; they will also be available at the door, which opens at 5:30. Note that you must be 21 or older to enter, and that you should also stop by the judge's table to say hello to me! A record number of 14 chefs will be competing and all parts of the state are represented; cheer for your favorite.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.


Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Visit Lake Charles

Leah Chase's Okra and Crab Gumbo

Leah Chase's Okra and Crab Gumbo

The photo shoot was in April of 2015, and was one of the most memorable and enjoyable photo shoots of my entire career. I asked Chef Chase while there if she could estimate how much gumbo she'd cooked in her career; she laughed and said, "Honey, I cooked 70 or 80 gallons last Thursday alone!" This was the week after Holy Thursday.

Mrs. Chase passed away at the age of 96 earlier this month, and the world lost a true icon. You'll find the gumbo story at this link, and the Louisiana Icon feature on Mrs. Chase that Wendy Waren wrote for the magazine at this link.

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Slow-Grilled Pork Butt

Slow-Grilled Pork Butt

Frank Verrett adapted this recipe from Chris Lilly’s Six-Time World Championship Pork Shoulder. It wowed everyone who tasted it; note that it needs to marinate 12 to 24 hours, then requires another 13 to 15 hours out of the refrigerator and on the grill. Most of that is hands-off time, and trust me, the end result is more than worth it.

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Chipotle Shrimp

Chipotle Shrimp

This is an easy, versatile recipe- the end result may be served over rice or noodles, stuffed into a taco or po-boy roll, added to a crisp green salad... You only use about half a can of chipotle peppers, but the remaining half a can will keep, refrigerated; it's so good you'll want to make it again next week.

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Weeknight Focaccia

Weeknight Focaccia

I promise, if you can handle basic measuring and mixing, you can make this delicious focaccia in under an hour on any given weeknight. My Louisiana Kitchen & Culture subscribers will find the recipe on page 39 of the May/June 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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Taste Tammany


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