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Rouses Means Local

38 Macque Choux Recipe on page 68.

42 Pickled Okra

54 Stuffed Artichoke

48 Rice & Gravy 49 Seafood Bisque 50 Shrimp & Grits This Lowcountry classic, once a

This dish borrows its name from the Creole word for corn, maque , and the French word for cabbage, chou , but it’s Cajun, and no longer made with cabbage but with fresh kernels of corn cooked down with onions, bell peppers, seasonings and tomatoes. You can also add seafood to turn this luscious side into a main dish.

43 Pimento Cheese Recipe on page 23. 44 Po-Boys Recipe on page 40. 45 Pralines

55 Stuffed Mirlitons 56 Stuffed Peppers 57 Stuffed Pistolettes Stuffed Seafood Pistolettes, also called Cajun Pistols, are small, oval French rolls about four inches long that are baked or fried, then split and stuffed with an étouffée sauce, a spicy seafood sauce, or a cheese and seafood sauce (and sometimes with jalapeños). 58 Sweet Potato Pie 59 Trout with Crabmeat 60 Turtle Soup

humble breakfast dish called shrimps and hominy, or breakfast shrimp, is now served on menus all over the Gulf Coast. In Lower Alabama, you’re just as likely to find fried fish served atop creamy grits.

39 Meat Pies & Crawfish Pies

51 Shrimp Creole 52 Shrimp Remoulade 53 Snowballs When you head north of I-10, snowballs (also spelled sno-balls) are called snow cones — perhaps because, up north, they have the other kind of snowball in abundance.

40 Okra & Tomatoes 41 Oysters Rockefeller The elegant baked oyster dish in a sauce heavy in butter, green vegetables and herbs was invented at the historic French Quarter restaurant Antoine’s. Jules Alciatore, the son of the restaurant’s founder Antoine Alciatore, first conceived of the oyster specialty in 1889.

46 Red Beans & Rice Recipe on page 34. 47 Red Gravy & This hearty, slow-cooked, roux-based Creole Italian tomato sauce is made with canned tomatoes rather than fresh. It derives its flavor from the slow-cooking of onions, garlic, celery and bell pepper, and typically some sort of meat. It is sweetened with a pinch of sugar. Spaghetti Recipe on page 68.

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