Finding the perfect recipe for success

Jill Justus is up at 4 a.m. preparing a batch of homemade buns for another busy day at the iconic Cotton Boll Grill. For a Shreveport landmark that has been in business for almost a hundred years, it didn’t take Jill, her boyfriend Shaun James, and their friend Keith Miller long to find themselves as the next proprietors to carry on this rich tradition. “Shaun and I had been cooking at Stray Cat Bar and planning to purchase a food truck,” explains Jill. That’s when Keith, a long-time fan of the Cotton Boll Grill, shared the news that would change life for all three of them. “Keith knew the previous owners were ready to sell, so when he mentioned it to us, well, here we are,” Jill says with a laugh. “The previous owners announced they were selling on Feb. 14, and our first day of ownership was March 4, so the restaurant never closed.” And the rest of us can breathe a sigh of relief at this turn of events.

Not only does Jill make homemade buns for classics like their brisket burger or their chicken fried steak sandwich, but she also makes homemade everything. “I already loved to cook, and I’m excited to make things my own,” she recounts. Those things include a host of specials, including veggie plates and desserts. “One of our signature dishes is our Thursday special of chicken and dumplings. It has been a staple for the entirety of the Cotton Boll. People would line up down the street to get the special. The previous owners would sell out every Thursday. We are cooking to prepare for that. I make the dough and Shaun rolls the dumplings out by hand.”

This is wonderful news for the loyal customer base. “We have customers who have been coming for 40-plus years,” Jill adds, “including many out-of-town customers. One of our customers brings his mom here into Shreveport once a year for an appointment, and they always have lunch at the Cotton Boll Grill.”

It is no wonder people continue to flock to this location steeped in history, from the pictures gracing the walls to the loving dedication given to every recipe. “I purchase peppers from a local farmer at the farmers’ market to make my homemade pepper jelly,” Jill notes. The pepper jelly is the crowning jewel of another Thursday special, Cane River Pork Chops, a double-battered pork chop served with mashed potatoes or rice and two veggie sides. Every day of the week has a special, such as Monday’s Catfish Atchafalaya, fried catfish served over a bed of rice and topped with crawfish etouffee, or Wednesday’s “Mad Cajun Mule” Fried Chicken, a crispy Creole spiced fried chicken. “Mad Cajun Mule is a fabulous spice blend made in Bossier,” Jill explains. “We sell it here at the restaurant. I love to partner with local businesses.”

The historic Cotton Boll expands its menu, inspired by new owners, while continuing the traditional dishes that made and kept it great.

Another thing Jill loves is baking desserts, and apparently it runs in the family. “My daughter makes a Heath bar pie,” Jill says proudly. In her own right, Jill has a few recipes she also loves to share, including her mother’s blackberry cobbler. There are also peach, coconut, lemon and chocolate pies, so save some room for dessert.

As if all this deliciousness isn’t enough, there is also a breakfast menu. “We have the best pancakes in town,” Jill says confidently, “They are absolutely delicious; you don’t even need syrup.” Jill also can’t say enough wonderful things about Red McGee, who has been with the restaurant for eight years. “Red has made a huge impact on our customers; he makes them feel really special, and he also makes the best omelets in town; he is a ninja! The omelets are crepe-thin, filled with whatever you choose.”

The Cotton Boll Grill also offers catering, whether a recurring breakfast for a small men’s group or a recent 75-person catering job at Great Raft Brewing. “We want all the catering jobs we can have,” Jill says.

“This is very fulfilling,” Jill says of their new venture. “I’m excited about continuing these great specials, adding my own touch to them and new things like a lighter summer menu with honey butter biscuits and fruit and really great coffee. In the winter, I would like to have a different soup each week, something lovely and delicious. My favorite part,” Jill adds with a smile, “is when they take that first bite and say, ‘This is delicious,’ and they know everything here is made with love.”

The Cotton Boll Grill is open from 6 a.m. to 2 p.m., Monday through Friday. It is located at 1624 Fairfield Ave, Shreveport, Louisiana. You can find it on Facebook or call 318-221-9397.