4
MY
ROUSES
EVERYDAY
MARCH | APRIL 2016
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Our team members
share a strong work
ethic and dedication
to providing our
customers the best
quality and service. If you’re looking for
a career you’ll love, apply online
at
www.rouses.comor e-mail
human.resources@rouses.com.
VOTED ONE OF THE
BEST PLACES TO WORK
CCA
The Gulf coastline spans approximately
1,680 miles. We’re proud to support the
Coastal Conservation Association (CCA),
a marine conservation group that looks
after our coastline and protects our
fisheries. CCA has chapters and members
in Alabama, Mississippi, Louisiana and 14
other states. To become a member, visit
http://www.joincca.org.
HEADS & TAILS
ABOVE THE REST
Get our Louisiana crawfish hot from the
pot 11am-7pm every day. For larger orders
and to reserve sacks of live crawfish for
Good Friday, call or visit your neighborhood
Rouses.
Who is ready for some #Crawfish???
This guy is!
—@eatingnola
#NOLA,
#Rouses #eatingNOLAapproved
My favorite season! #CrawfishSeason
#Rouses #GreatSeasoning #NewOrleans
—urbannola
Rouses has the best crawfish. Oh so
good. P.S. The employees in the seafood
department are the best.
—Theresa D.
RousesMarkets your crawfish were the
best!!
—@JoyOfScouting
I want to make mention of a very good
experience I had one night at Rouses on
Baronne (#46) with Michael in seafood. If
he is the one making the crawfish, a round of
applause.Very impressed with the
crawfish.Healso gave me excellent customer service. All
around a great experience.
—E. Von Wald
Mike at the seafood section (Rouses
#46) was extremely friendly and helpful. He
gave me my first NOLA crawfish.—Theresa
The crawfish from@RousesMarkets are
just as delicious as the crawfish anywhere else
and are less expensive
—@GeekyTherapist
EAT RIGHT WITH ROUSES
Get a complete schedule of Eat Right events
at
www.rouses.com.Email eatright@rouses.
com to sign up for our Eat Right e-newsletters
or schedule a Dietitian Store Tour.
I shop at store #21 about 3 times a
week. All the employee are super nice
and helpful. The variety and quality of the
products are great. Prices are reasonable.
Love Chef Nino and Esther the dietitian.
Wonderful that Rouses thinks about our
health.
—Roz L.
I attended “Shopping with the
Dietitian”at Rouses Epicurean inThibodaux
today.The dietitian did a great presentation.
I love to attend programs such as this to
learn healthier ways to shop, cook and eat.
My husband is diabetic and I would like
to lose weight. Maintaining good health
is important to us. The information that
was presented will guide me in making
informed decisions when shopping at
Rouse’s and cooking for my family. I also
appreciate the “EAT RIGHT” signs.Thank
you Rouses for everything you are doing for
our community.
—D. Hebert
I walked into the Rouses on Carollton
at 9am last Thursday and the cook and team
there were able to help me provide a healthy
meal by 4:30pm for 30 nervous high school
theatre students (including 5 pescatarians)
on their opening night when dinner plans
fell through at the last minute. I also
needed to keep costs low as the production
was a benefit for Second Harvest. I
appreciated them taking the time when
they could easily have said they’d be too
busy. Good quality in a timely fashion at a
reasonable price. Our compliments.Thanks!
—K. Arthurs-Goldberg, Jesuit High School
MISSISSIPPI ROAST
“Yes, I know this is our Seafood Issue,
but when I saw this recipe for Mississippi
Roast, I just had to share it. And I’m not
the only one eager to spread the love —
the recipe, which was created by Robin
Chapman of Ripley, Mississippi, has over
one million pins on Pinterest! It’s got
Ali written all over it: slow cooker, dry
dressing mixes, a whole stick of butter,
and pepperoncini, that’s it. Sound easy
— and perfect for po-boys!”
—Ali Rouse Royster, 3rd Generation
Mississippi Roast
Serves 6
WHAT YOU WILL NEED
3 pound Chuck Roast
1
package of Hidden Valley Ranch Salad
Dressing and Seasoning Mix
1
package of Au Jus Gravy Mix
4 tablespoons unsalted butter,
cut into 4 pieces
6 Pepperoncini Peppers, whole
¼ cup water
HOW TO PREP
Place the chuck roast into your slow cooker.
Sprinkle ranch dressing mix and Au Jus
powder over meat. Toss in butter and
pepperoncini peppers. Pour water over meat.
Place lid on the slow cooker. Cook on high for
6 hours or low for 8 hours.
the
Seafood
issue