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4 MY ROUSESEVERYDAY MARCH | APRIL 2014
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MARCH/APRIL 2014
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
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 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
Donny Rouse with Dave Smith and Bob Durand from
Associated Wholesale Grocers
Donald Rouse and nephew Chris Acosta
(3rd Generation) at Rouses Grand Opening