ROUSES_MayJun2019_Magazine-Print

table of contents

cover photo by Romney Caruso

1 Letter from the Family 4 Contributors 5 Letter from the Editor 6 In Our Stores

CAJUN & CREOLE HISTORY 42 Les Acadiens by Ken Wells 68 Les Creoles by Lolis Eric Elie CAJUN FOOD 14 The Gumbo Belt by Ken Wells 18 Roux-Ga-Roux by Marcelle Bienvenu 35 Cajun Seasonings by Kit Whol 36 Maw-Maw Says ... by David W. Brown 38 12 Essential Cajun Cookbooks 44 Boucherie and

CAJUN CHEFS 22 Blackened Everything by Sarah Baird 26 Memories of Chef Paul Prudhomme by Marcelle Bienvenu 48 The Swamp Floor Panty excerpt by Ken Wells RECIPES 19 Papa’s Court-Boullion

CAJUN CULTURE 8 Cajun Alphabet

illustrated by Kacie Galtier

54 Allons Danser

by Michael Tissserand 55 The Cajun Side of Me by Michael Tissserand 58 James Lee Burke by Susan Larson 60 By the Book by Justin Nystrom 62 Cajun Card Games by David W. Brown 72 Cajun Folklore by Sarah Baird 75 Cajun Glossary

19 Smothered Mirliton 27 Paul Prudhomme’s Blackened Redfish 30 Donald Rouse’s Eunice Sticky Chicken 30 Donald Rouse’s Smothered Chicken 31 Crawfish Étouffée

Cajun Charcuterie by David W. Brown

31 Seven Steaks Étouffée 31 Smothered Green Beans with Potatoes 32 Smothered Okra 32 Macque Choux 33 Alex Patouts Shrimp & Crab Stew 33 Rabbit Sauce Piquante 34 Alzina Toup’s Okra Shrimp Gumbo 34 Cajun Two-Step Beans 51 John Folse’s Chicken & Sausage Gumbo

The cooking ingredients that make up our Cajun Trinity — bell pepper, onion and celery — are the foundation of so many of our family recipes that generations of Rouses customers have grown to love. Sometimes we add garlic to the Trinity (the Pope), and we

almost always liberally sprinkle our Cajun Blessing — fresh green onion (both the white part and darker green tops) and parsley — on top of our Cajun dishes. —Donny Rouse, CEO, 3 rd Generation

OFFICIAL SUPERMARKET OF THE NEW ORLEANS SAINTS

2

MAY•JUNE 2019