55 / 60
ROUSES.COM
53
Just Caught, Just for Rouses!
• Louisiana Crawfish
We boiled over 40,000 pounds of Louisiana
crawfish at French Quarter Festival last year.
All those mudbugs made fest-goers thirsty.
Our friends at Abita tapped more than 900
kegs and sold over 800 cases of beer.
• Gulf Coast Shrimp
• Gulf Coast Oysters
• Gulf Coast Blue Crabs
• Gulf Coast Fish
Black Drum, Snapper, Swordfish, Grouper,
Sheepshead, Mullet
• Gulf Coast Soft Shell Crabs
We love the soft shell crabs at The Galley
on Metairie Road, which is just around the
corner from our store on Airline Highway in
Metairie. The restaurant has been serving
soft shell crab po-boys at The New Orleans
Jazz & Heritage Festival since 1977. Their
secret is in their steps: white flour, egg-milk
wash, yellow flour, fry at 350 degrees for
five minutes turning halfway.
F
rom food festivals to presidential inaugurations, Louisiana
crawfish make appearances in all corners of the world. So
does the band Buckwheat Zydeco. Stanley “Buckwheat”
Dural, Jr., who leads Buckwheat Zydeco, is known for the song
“Crawfish.”Dural, a Lafayette, Louisiana, native didn’t initially take
to the accordion, like his father did; instead he became an organist,
backing musicians like the multi-talented Clarence “Gatemouth”
Brown. He joined legendary Zydeco performer Clifton Chenier
in the Red Hot Louisiana Band in 1976, and inspired by Chenier,
took up the accordion.The rest is history, including the three largest
Zydeco albums of all time and performances at two presidential
inaugurations, the Olympics and on countless national TV shows.
You don’t have to travel far and wide to find a pot of crawfish or a Buckwheat
Zydeco performance. Rouses boils over three-and-a-half million pounds of
Louisiana crawfish every year, and with regular gigs at Jazz Fest and Rock-N-
Bowl, it’s easy to catch the feel good, high energy sounds of Buckwheat Zydeco.
Cajun Cocktail sauce
WHAT YOU WILL NEED
½ cup Rouses ketchup
½ cup Rouses mayonnaise
3
tablespoons prepared horseradish
½ teaspoon Worcestershire sauce
½ teaspoon Crystal Hot Sauce
½ teaspoon Tabasco
HOW TO PREP
In a small bowl, mix ketchup, mayonnaise and horseradish. Season
with Worcestershire sauce, Crystal and Tabasco. Serve chilled.
Buckwheat Zydeco
by
Chef Johnny Blancher, Rock ’n’ Bowl
This is Rouses sixth year sponsoring French
Quarter Festival and we are back boiling
Louisiana crawfish again this year in the
same spot by the U.S. Mint. Don't miss our
Rouses World Championship Crawfish
Eating Contest
, Saturday, April 11th. Our
contest is officially sanctioned by
Major
League Eating
.
At seAsoN’s peAk