ROUSES_MarApr2021_Magazine-Pages

Stinkin’ Good Recipes

32 Chicken with 40 Cloves of Garlic

34 Garlic Confit Garlic Confit Butter Classic Caesar Salad with Homemade Croutons

36 Paella

38 Oven Roasted Garlic Spicy Crawfish Boil Butter 40 Spaghetti & Meatballs with Italian Sausage

42 Shrimp Scampi Garlic Bread

M y great-great-grandparents, Anthony and Marie, and their two children immigrated to America from Sardinia in 1900. My great-grandfather, Joseph, was barely a year old when they arrived at Ellis Island, New York. Joseph, or J.P., as everyone called him, would go on to found the City Produce Company in Thibodaux, Louisiana. His son—my grandfather, Anthony J. Rouse—would open our family’s first grocery store in Houma, Louisiana, in 1960. My great-great-grandparents were among the 4,000,000 Italian immigrants who came to America between the 1880s and the 1920s. They held onto their distinct Italian culture through their cooking. But there was no way to get all the Italian ingredients they were used to, so they adapted recipes to what they could find in local markets. They ended up creating an entirely new cuisine: Italian-American. Shrimp scampi, baked ziti, chicken parmigiana and, surprisingly, even spaghetti & meatballs and garlic bread, are authentic Italian-American dishes—not authentic Italian. – Donny Rouse, CEO, 3rd Generation

44 Stuffed Artichokes

RECIPE PHOTOS BY ROMNEY CARUSO

31 WWW. ROUSES . COM