3 / 60
ROUSES.COM
1
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
OFFICIAL GROCER OF THE
NEW ORLEANS PELICANS
Cousins Donny Rouse and Ali Rouse Royster at Grand Opening of Rouses Market in Theodore, AL.
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