ROUSES_Fall2022_Magazine-low-res

EULA MAE ARROW-CIRCLE-RIGHT The late Eula Mae Dore, who cooked for the McIlhennys — makers of world-renowned Tabasco Hot Sauce — on Avery Island for many years, claimed that the practice of poaching eggs in stews and gumbos has been around for a long time. Eggs were plentiful in the country because just about everyone had chickens. And while the eggs were often poached in meatless stews, like potato stew, to provide a heartier meal, they were as likely to appear in meat and seafood gumbos made in Cajun country. Eula Mae, with her husband, managed the Commissary where Avery island residents could find everything from kerosene to detergent, canned goods, produce, basic groceries and a good sandwich. DRIED SHRIMP ARROW-CIRCLE-RIGHT Those containers of dried shrimp that you often find in our seafood department are dried and packaged by companies across South Louisiana, including many that are family owned. Our local manufacturers learned shrimp drying techniques from the Chinese shrimpers who came to Louisiana in the mid 1800s, and lived and worked in fishing communities like Grand Isle. These mid and turn-of-the-century manufacturers would boil the shrimp in salt water and lay them in the sun to dry. The trick was to constantly rake so the shrimp would dry evenly. While these companies initially sold sun-dried shrimp, most have now gone modern with central heaters. People eat dried shrimp as snacks, and also add them to recipes to enhance the shrimp flavor. GULF SHRIMP ARROW-CIRCLE-RIGHT You can great fresh, head-on, wild-caught Gulf shrimp at any Rouses Markets. We keep them stacked fresh on ice in our Seafood Department. We also have our own line of frozen Louisiana shrimp, in various counts; they are de-headed and deveined and frozen straight off the boat to preserve their flavor. Let the unopened bag thaw overnight in the fridge, or submerge it in a bowl of cold water for about 45 minutes before using.

TEAM ROUX

SHRIMP STOCK Makes 4 quarts Save your shrimp shells and heads for this stock.

HOW TO PREP: Place all ingredients in a large heavy stockpot. Add 4 quarts of water and bring it to a boil, then reduce heat to low. Simmer, uncovered, for 30 minutes, skimming to remove any foam that rises to the surface. Strain stock, discarding solids, and set aside. Let cool and refrigerate up to 2 days or freeze in an airtight container for up to 2 months.

WHAT YOU WILL NEED: Shells and heads from 1 pound of Gulf shrimp

1 ounce dried shrimp (optional) 3 garlic cloves, roughly chopped 1 large sprig of thyme 1 bay leaf 1 teaspoon ground black pepper 1 teaspoon salt

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