Mar-Apr2016_Final-FlipBook

table of contents MARCH | APRIL 2016

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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

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.

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MY ROUSES EVERYDAY MARCH | APRIL 2016