Mar-Apr2016_Final-FlipBook

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2 MYROUSESEVERYDAY MARCH | APRIL 2016
SEAFOOD
14 The Turtle Soup Man
of Raceland
by Katy Danos
20 Great Boils of Fire
23 Bisque Quick
28 Salt of the Earth
30 Retro Revisited
by Suzette Norris
31 The Appeal of Shrimp
CHEFS
8 Besh Places to Fish
on the Gulf Coast
with Chef John Besh
by Chris Rose
24 A Chicken in Every Pot
with Chef David Slater
by Pableaux Johnson
34 Frank Talk
with Chef Frank Brigtsen
by Brad Gottsegen
38 Compère Lapin
with Chef Nina Compton
by Pableaux Johnson
42 Strawberry Fields Forever
with Pastry Chef Kelly Fields
by Pableaux Johnson
HOLIDAY
36 The Bunny Trail
40 Green Eggs &Ham
56 Irish Coffee
by Boby Childs
ALSO IN THIS ISSUE
43 Sippin’ on Strawberries
by Nora D. McGunnigle
45 In Full Bloom:
Azalea City
by Courtney Singer
51 The New Dietary
Guidelines
54 The Hard Stuff
by Nora D. McGunnigle
RECIPES
11 Trout Almandine
by John Besh
15 Turtle Soup
by White Tavern
17 Corn & Shrimp Stew
by White Tavern
21 Boiled Crawfish
by Eric Berger
22 Boiled Shrimp
by Steve Richard
22 Boiled Crabs
by Don Berger
23 Crawfish Bisque
by Poppy Tooker
25 Stovetop Crawfish Boil
by Emeril Lagasse
29 Salt Baked Shrimp
31 Shrimp Mold
39 Jerk Spiced Butter
by Nina Compton
40 Hwy. 1 Double
Smoked Ham
IN EVERY ISSUE
4 Letters, Posts &Tweets
48 Eat Right with Rouses
44 At Season’s Peak
table of contents
MARCH | APRIL 2016
38 8 24 20
On the Cover
Salt of the Earth
on page 28
cover photo by
Romney Caruso
Shrimply the Best!
We sell nearly three million pounds of wild-caught, head-on
Gulf shrimp every year. They’re delivered straight from the
dock to our stores.