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the Mardi Gras issue

DEPARTMENTS & PRODUCTS We started out in 1960 with a 7,000-square-foot store and have grown to 55 locations across South Louisiana, Mississippi and Lower Alabama.

FRESH PRODUCE We work closely with growers all over the world to bring you fruits and vegetables at season’s peak. Cara cara seedless navel oranges, Moro blood oranges, clementines, red-orange tangerines, Minneola tangelos and grapefruits are fresh and ripe right now. Pummelos, which look like oversize grapefruits but are sweeter and less acidic, are also in season. We also have Meyer lemons, which are sweeter and juicier than regular lemons, and yellow-and-green-striped Pink Zebra lemons. Strawberries from such locally famous areas as Ponchatoula, the self-proclaimed "Strawberry Capital of the World,” arrive in stores in January.

New Rouses Markets Coming Soon Each year, we get hundreds of customer requests to open new stores. Look for new Rouses Markets in Moss Bluff, Sulphur and Covington, Louisiana and West

SEAFOOD MARKET We partner with local fishing families all across the Gulf Coast to bring you the best of every catch. Local seafood is boiled in store using a Rouse Family Recipe perfected over three generations. Crawfish, crabs, shrimp, oysters and catfish are king on the Gulf Coast, but why not try something new? There’s plenty of fish in our seafood case, and our certified seafood experts are trained to select, cut and prepare every piece we sell. They’re always available to prep your seafood or offer cooking or recipe ideas.

Mobile, Alabama, this year. There are other sites we are working on, too.

JOIN OUR TEAM 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

BUTCHER SHOP Our butcher shop offers higher-quality beef, pork and poultry that’s priced lower than other gro- cers. Each store features a full-service butcher shop with master butchers available to answer your ques- tions about cuts, grades and cooking. Special orders are welcome. Our Cajun Specialties are, well, our specialty. Our boudin, andouille, fresh and smoked sausages, and stuffed meats are crafted using Rouse Family Recipes that go back three generations. And cooking and heating instructions for our meats are available online at www.rouses.com.

at www.rouses.com or email human.resources@rouses.com . VOTED ONE OF THE BEST PLACES TO WORK

Contact Us! www.rouses.com Tweet Us! @RousesMarkets Like Rouses? We like you too! Find us on Facebook at facebook.com/rousesmarkets Share Photos! @rousesmarkets SIGN UP FOR EMAILS Hungry for more?

DELI Our cooks use the same great, fresh ingredients you can find on our shelves to make our Cajun, Creole and Southern specialties. Look for limited time offer- ings alongside Mardi Gras favorites like fried chicken, finger sandwiches and mini muffalettas. Our hot soup menu changes daily, though you’ll always find our famous gumbo — it’s a favorite year-round. Pictured, Buttermilk Fire Fried Chicken

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MY ROUSES EVERYDAY JANUARY | FEBRUARY 2018