ROUSES_NovDec2019_Magazine-Pages

Holiday Open House Everyone’s invited to our Free Holiday Open House, Saturday, November 16th. Sip, sample and savor dozens of our holiday offerings, 11am-2pm.​ Holiday Recipes We’ve collected some of our favorite recipes and holiday how-tos in one convenient place — our online holiday cooking guide. Whether this is your first holiday as the cook, or you’re an old hand, this guide will help make your holiday meals memorable. Visit www.rouses.com. You’ll also find cooking and heating instructions for our Cajun meats and specialties there. Heat & Serve Holiday Dinners The holidays are showtime for our Rouses chefs and cooks. Our complete holiday dinners are freshly prepared and cooked, then refrigerated, so all you have to do is heat and eat. Choose baked turkey or ham as a main course. We also have family-sized servings of prepared dressings, including Shrimp & Mirliton and Oyster Bienville Dressing. Order your complete holiday dinner in our Deli Department. Turduchens What is a turduchen? It’s a deboned turkey stuffed with boneless duck and chicken and, in our case, two helpings of fresh sausage or dressing (or both). Other specialties include stuffed boneless chickens and chicken breasts, and stuffed pork roasts and center loin roasts. Order your turduchen in our Butcher Shop. quality whole turkeys for your Thanksgiving table, plus duck, goose and Cornish hens. For Christmas, choose a bone-in, boneless or spiral cut ham, or our extra-special prime rib, crown pork roast, whole beef tenderloin, rack of lamb or leg of lamb. Ingredients For Your Dressings Our savory fresh dressing mix is made daily in our Butcher Shop. It’s the perfect start to rice or cornbread dressing, or dirty rice. Scratch cooking? You’ll also find chicken gizzards and livers, turkey necks, smoked sausage, andouille, pickled pork and tasso ham in our Butcher Shop. Whole Fresh Turkeys We have fresh, never frozen, premium-

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Thanksgiving by Ali Rouse Royster, 3 rd Generation There’s something about the simplicity and tradition of Thanksgiving that really makes me happy. My family doesn’t do anything incredibly special or unique — our traditions are much like your average family’s. My dad is always in charge of the turkey and the ham, which are sometimes ready early and sometimes later. For the past five or so years, he’s made his famous guacamole to tide us over —in case this is one of the “later” years — and every year I quip, “Just like the Pilgrims” and nobody laughs, but I still maintain that it’s funny. My mom is a great cook and a bit of a control freak (sorry, Mom!) and so she remains in charge of almost all other dishes, by her own choosing. She does allow my sister and me to bring vegetable dishes, mainly because she doesn’t like vegetables, so who cares if her daughters mess them up? She also allows desserts to be outsourced, and everyone’s favorite is her mom’s (my granny Mary Ann Barrilleaux’s) apple spice cake. It is a perfect fall dessert! And is super- scrumptious when it’s still warm. We eat and visit; people stop by after lunch to say hello and we visit some more. It’s very low-key, even with lots of little ones, and feels so very different from the hustle and bustle of Christmas festivities. If the weather is nice we usually end up in my dad’s outdoor kitchen, sitting on barstools watching a game while the kids play in the yard. This year I can already imagine going home and munching on leftovers while watching that late Saints/ Falcons game! Thanksgiving for my family is a slow holiday, and slow is just my speed lately; this precious time with my precious family deserves to be savored, just like every last nibble of my mom’s cornbread dressing!

Satsumas Just picked, just for Rouses!

Fall and early winter are harvest time for so many great local ingredients. Be on the lookout for local oranges, grapefruits, Meyer lemons and satsumas grown just for us by second-, third-, fourth- and fifth-generation farmers. Some of our sweetest satsumas come from the Plaquemines Parish father-and-son farming team Ben Becnel, Sr. and Ben Becnel, Jr. Local Seafood Just caught, just for Rouses! Most of our seafood comes from local fishermen with whom we have close personal and professional relationships. We have fresh-off- the-boat local shrimp in a variety of sizes, fresh local crabmeat and crab claws, and Gulf Coast oysters. Our frozen seafood case is packed with peeled Louisiana crawfish tails. Party Trays & Platters Entertaining is a whole lot easier with our tasty selection of ready-to-serve party trays and platters. We make all of your favorites including mini crawfish pies and meat pies, mini muffalettas and bacon-wrapped shrimp. Our professional in-store sushi chefs make fresh platters to order. Stop by or call your neighborhood Rouses Market. For locations visit www.rouses.com.

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NOVEMBER•DECEMBER 2019