Rouses_May-June-2018

table of contents MAY | JUNE 2018

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EAT LOCAL 12 One Singular Sensation by David W. Brown 18 The Right Stuffed by Marcelle Bienvenu 22 Memory Lane by Emily Blejwas 30 Old Sober by Sarah Baird 49 Fry Day by Rouses Chef Marc Ardoin 52 Jam-Packed by Judy Walker

DRINK LOCAL 28 Mixing with the Locals by Wayne Curtis LOCAL SOCIAL 34 Cajun Ninja by David W. Brown 40 Foodstagrams by Sarah Baird

RECIPES 15 Sensation Salad 15 Galatoire’s Godchaux Salad 15 West Indies Salad 20 Stuffed Pistolettes 20 Crawfish Bread 25 Alabama Lane Cake 37 Chicken Sauce Piquant 37 Shrimp &Grits 42 Loaded Vegan Sweet Potato Nachos 43 Pork & Peanut Dragon Noodles

45 Red Beans &Rice Nachos 49 Crawish Étouffée 55 Jambalaya Stuffed Bell Peppers IN EVERY ISSUE 1 Letter from the Family 6 Departments, Products & Services 8 Eat Right with Rouses by Esther Ellis, RD 9 Makin’ Groceries by Ali Rouse Royster

43 A Byte to Eat 44 Pride and Joy by Sarah Baird

IN THE COMMUNITY 56 Locals Supporting Locals by Ali Rouse Royster

Alabama restaurateur William “Bill” Bayley created the exotic-sounding West Indies salad — layers of onions and crabmeat soaked in oil and vinegar — in 1947. You can order the original at Bayley’s Seafood Restaurant in Theodore and variants at restaurants throughout Lower Alabama. Get the recipe on page 15.

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MY ROUSES EVERYDAY MAY | JUNE 2018