MAR_APR_2014_FINAL_3-15-16

Y’ALL! I can’t believe we missed how much rice goes in my dad’s jambalaya recipe.  I could list a whole bunch of reasons why it happened, the best one being that I literally had him on his cell phone from his fishing boat trying to figure out the recipe from memory, but the heart of the matter is we goofed up!  The best part of the whole mess-up is that I’ve gotten so many emails and calls from some great customers who were going to try the recipe but needed to know how much rice. Everyone’s been such a great sport, and I’ve heard lots of great stories about other jambalaya recipes while chatting and emailing back and forth with them.  I’ve told our magazine team that I want to leave out an ingredient in a recipe every issue now so I can keep talking to everyone, but I don’t think they’ll let me.  —Ali Rouse Royster We Missed the Rice! Being from Florida, we have never made jambalaya. We work here in Louisiana and often make large pots of food for other people staying in the RV Park. It is a good way to meet people and make friends with others who are staying in their home away from home. One question. How much rice does Tommy’s Jambalaya recipe call for? I would hate to mess up and disappoint everyone. —Kandi Tommy forgot to edit his Jambalaya Recipe in the Jan/Feb 2014 of My Rouses Everyday Magazine. “HOW TO PREP” indicates instant Rice, “WHAT YOU WILL NEED” does not. —Bob You’re right — Tommy was actually out fishing when we were doing the final edit and we missed the amount of rice in the ingredient list — sorry about

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MARCH/APRIL 2014

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that! If you’re following the recipe in the magazine exactly, you’ll need six 14oz boxes of instant rice. If you’re reducing or increasing the size, you’ll use one box for every quart of chicken or beef broth. Hope you enjoy my dad’s recipe! —Ali Rouse Royster I just ordered a 10 gal Cast Iron Jambalaya Pot with stand, etc. As soon as it is received I’m gonna tryTommy’s recipe.My own Pork Rib Jambalaya recipe (of which I used my wife and kids as family guinea pigs for years until I perfected it) is the only Jambalaya recipe I have ever personally done. Being 76 years young, I enjoy venturing into untried recipes. Hopefully the pictures depicting Tommy’s Jambalaya in the Jan/ Feb My Rouses Everyday Magazine are not deceiving to the final taste. HA! If they are on the negative side of my taste buds, I’ll blame my new cast iron jambalaya pot. Thanks for your prompt reply! —Bob

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Donald Rouse and nephew Chris Acosta (3rd Generation) at Rouses Grand Opening

Donny Rouse with Dave Smith and Bob Durand from Associated Wholesale Grocers

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MY ROUSES EVERYDAY MARCH | APRIL 2014