ROUSES_Summer2025_Magazine PAGES web

“I grew up in Bayou Boeuf. We didn’t eat court bouillon. We ate sauce piquant, especially when someone brought home alligator or turtle. So the photo shoot for this magazine was actually my first time trying court bouillon. The two dishes are very similar, but court bouillon is a little thinner and not quite as piquant — that’s French for tangy or spicy — and is more tomatoey. This court bouillon was delicious.” — Harley Breaux, Marketing Manager, Rouses Markets

DONNY ROUSES’S COURT BOUILLON Serves 8

cook, stirring occasionally, for 1 hour or until the mixture is slightly thickened. If it becomes too thick, add

more stock or water as needed to reach your desired consistency. Cut the fish into 3- 4-inch even-size pieces and season with Creole seasoning. Add the fish, cover, and cook without stirring until the fish flakes easily with a fork, about 10 to 15 minutes. Taste and adjust the seasoning with more salt, black pepper and cayenne, if needed. Remove and discard the bay leaves. Add the green onions and parsley, reserving some for garnish if desired. Serve immediately in soup or gumbo bowls with steamed rice and hot sauce on the side.

WHAT YOU WILL NEED: 1 cup vegetable oil 1 cup all-purpose flour 1 medium-size onion, chopped 1 medium-size green bell pepper, seeded and chopped 1 celery rib, chopped 3 tablespoons of tomato paste 3 cloves garlic, minced 1 can (6 ounces) Rouses Fancy Tomato Paste 1 can (15 ounces) Rouse Crushed Tomatoes, undrained 1 can (14.5 ounces) Rouses Diced Tomatoes with Green Chiles 1 quart warm unsalted seafood stock or water 2 tablespoons salt 2 tablespoons freshly ground black pepper 2 teaspoons cayenne pepper 2-3 bay leaves 1 tablespoon Worcestershire Sauce 2½ pounds of skin-off redfish, catfish or sheepshead fillets ½ tablespoon of Creole seasoning (to season fish fillets) 1 bunch green onions (green part only), chopped 3 tablespoons chopped fresh parsley Steamed rice, for serving Hot sauce, for serving HOW TO PREP: In a large heavy pot or Dutch oven over medium heat, heat the oil until shimmering. Add the flour and cook, stirring constantly (about 15 minutes), to make a roux the color of peanut butter. Add the onion, bell pepper, and celery, and cook, stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes, being careful not to let it burn. Stir in the tomato paste and cook for another 1-2 minutes until well incorporated. Add the crushed and diced tomatoes, stirring well to combine. Reduce heat to medium-low and cook, stirring occasionally, for about 30 minutes, until the oil begins to separate and forms a thin layer on the surface. Stir in the stock or water, salt, black pepper, and cayenne; add the bay leaves and Worcestershire Sauce. Continue to

Tabasco, 5th Generation More than 150 years

after Edmund McIlhenny first experimented with

Falcon Rice Mill, 3rd Generation

a fiery blend of peppers, salt and vinegar, Tabasco Sauce is still made much the same way. The process is just slower now: The pepper mash ages up to three years in white oak barrels, and the vinegar is a high quality distilled variety. While the Original Red Pepper Sauce stays true to its roots, McIlhenny now makes nine varieties of pepper sauces, each with its own kick.

Located in Crowley, Louisiana, Falcon Rice Mill — makers of Cajun Country Rice — is one of the oldest family run rice mills in the country, now in its 3rd generation. Their rice is 100% Louisiana grown, milled and packaged.

Camellia Beans, 4th Generation

Sawyer Hayward came to New Orleans from the West Indies in 1850 and started in the cotton trade before moving into produce and dry

Milo’s Tea Company, 3rd Generation In 1946, Milo Carlton started brewing tea at his North Birmingham burger shop, serving it with burgers and fries.

goods. In 1923, the family formally founded Camellia, named after L.H. Hayward Jr.’s wife’s favorite flower. The Haywards supplied beans and other staples to local groceries and restaurants. Around the 1940s, William Gordon Hayward had the revolutionary idea to package beans in individual bags for grocery stores. Today, the company is in its fourth generation.

It quickly took on a life of its own. Today, nearly 80 years later, Milo’s Tea is still family-owned, with Milo’s granddaughter, Tricia Wallwork, leading the 3rd generation. It is now the number-one refrigerated tea brand in the country, and the fastest growing lemonade.

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