MAR_APR_2014_FINAL_3-15-16

OFFICIAL GROCER OF THE NEW ORLEANS PELICANS

Cousins Donny Rouse and Ali Rouse Royster at Grand Opening of Rouses Market in Theodore, AL.

EAT LOCAL FOR LENT It’s easy to eat local with all of the great seafood we pull from our coastal marshes and salty Gulf Coast waters. 70% of the nation’s oysters are harvested on the Gulf Coast. 90% of the crawfish we eat come from Louisiana. Almost 70% of domestic shrimp are caught on the Gulf Coast. And more hard and soft-shell blue crabs are caught on the Gulf Coast than anywhere else in the country. #eatgulfseafood LOOK FOR Crawfish Boils on page 30. Good Friday on page 32. (Green) Egg Easter Hunt on page 39. IN THIS ISSUE

T he world’s largest seafood gumbo, nicknamed the LouisiBama, was cooked in a 300-year-old, 1,700-pound, cast iron pot taken from the sugarcane fields of South Louisiana. The recipe was created by chefs John Folse and Rick Tramonto, partners in the French Quarter restaurant R’evolution, and former Alabama and Miami Dolphin’s football player turned wingman, Bob Baumhower, and his executive chef, Steve Zucker. It called for over 1,500 pounds of Gulf shrimp, crabmeat, oysters, catfish, and alligator, Louisiana crawfish tails, and 150 pounds of okra. It took six propane-fired burners just to heat the sugar kettle and keep the 4,000 pounds of gumbo simmering long enough to serve 10,000 people. Gumbo is a tradition from LA, Louisiana, to LA, Lower Alabama. Rouses is quickly growing into one, too. When we expanded into Mississippi in 2008, people asked, “When are you going to open in Alabama?” Whether they had family living in Lower Alabama or grew up beaching in Gulf Shores, Alabama was clearly a big part of many of our customers’ lives. Our five stores in Alabama just joined our four in Mississippi and 34 in South Louisiana. With each expansion, we take the best from each community we serve and introduce it to new customers across the Gulf Coast. So now if you’re heading to New Orleans for French Quarter Fest, Thibodaux for the Firemen’s Fair, Lafayette for Festival International, or Lower Alabama for Spring Break or Hangout, or just want a good cup of seafood gumbo, there’s a Rouses Market right there with a taste of home. Donny Rouse SUPPORTING OUR FISHERMEN We’ve had very close relationships with our local fishermen since our first store in 1960. And as we’ve grown, we’ve introduced new opportunities for local commercial fishermen to sell, from new stores to new products like our frozen Louisiana shrimp and frozen Gulf fish. We’re committed to helping the Gulf Coast grow. Buying and eating homegrown seafood helps support Gulf Coast fishermen, their families, local fishing communities and our Gulf Coast seafood culture. #eatgulfseafood —Ali Rouse Royster locals HELPING locals

Just like Rouses, we're family owned and operated. We believe in simple, genuine goodness in every aspect of our small business. —Dana Taylor, Bayou La Batre, AL

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