Nov-Dec-2015_Pg 11_no bleed

DonnyRouse’sGulf SeafoodGumbo Serves 12 (On The Cover) WHAT YOU WILL NEED 1 cup Rouses vegetable oil ¾ cup all purpose flour 2 large onion, diced 6 celery stalks, diced 2 bell peppers, stemmed, seeded and diced 6 garlic cloves, minced ½ cup diced green onion 1 pound Rouses andouille sausage, sliced in ½-inch thick rounds 4 quarts seafood stock 1 pound wild-caught Gulf shrimp, peeled and deveined 1 pound jumbo lump Gulf crabmeat 4 gumbo crabs, halved 1 pint shucked Gulf oysters in oyster liquor ½ cup chopped parsley Rouses salt and pepper to taste 6 cups cooked white rice or Rouses potato salad, for serving HOW TO PREP In a large, heavy bottom pot or Dutch oven, warm oil over low heat. Add flour, a little bit at a time, stirring constantly, and cook for 30 minutes until you have a medium brown roux. Add your trinity (celery, onion and bell pepper), garlic (the pope), salt and pepper, and continue stirring until vegetables are wilted, about 15 minutes. Add andouille and cook until browned, about 5 minutes. Slowly add in seafood stock, one ladle at a time, stirring after each ladle is added. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes, stirring occasionally. Add shrimp, crabmeat, gumbo crabs and oysters, including oyster liquor. Return to a boil and cook for an additional 5 minutes. Add parsley and green onion, and season with salt and pepper. Serve over rice or potato salad.

At Season’sPeak

There’s No Taste Like Home For the Holidays Gulf Oysters At Rouses, we love Gulf Coast oysters so much we package our own. They’re harvested and shucked by Tommy’s Seafood, a nearly 30-year-old company owned and operated by the Delaune family of Chalmette, Louisiana. Wild-Caught Gulf Crabs Santa Claws Is Coming to Town. We have blue crabs for cracking, gumbo crabs, crab claws, jumbo lump, lump and clawcrabmeat for your Thanksgiving andChristmas dishes. Wild-Caught Gulf Shrimp We sell fresh and frozen Gulf shrimp by a count (number) per pound. Whether you’re looking for larger shrimp for salads, medium shrimp for mirlitons and dressings, or shrimpy shrimp for dips, you can always count on Rouses for the best Gulf shrimp at the best price. Blue Crabs – Gulf Coast Stone Crabs – Florida Dungeness Crab – Alaska (November) Scallops, Clams & Mussels – East Coast, West Coast Mullet – Alabama, Florida (November & December), Mississippi (December) Flounder – Louisiana, Florida and Texas (November) Swordfish – Louisiana, Florida Yellowfin Tuna – Louisiana, Florida We carry frozen Louisiana crawfish tails available year-round. At Season’s Peak: Oysters – Gulf Coast White Shrimp – Gulf Coast

The Sauce Boss! “Chef Tory McPhail of Commander’s Palace debuted his new line of sauces at our stores: Cilantro, Lime and Sea Salt Sauce; Coconut, Key Lime and Curry Sauce; and Pineapple, Ginger and Cayenne Sauce. You can use them as marinades, salad dressings and condiments. Tory recommends the cilantro-lime one as a pre-grill marinade (I used it on chicken wings). The coconut-curry is great on seafood or barbecued. And the pineapple version is perfect for grilled yellowfin tuna.” —Donny Rouse, 3 rd Generation

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MY ROUSES EVERYDAY NOVEMBER | DECEMBER 2015