Page 11 - March & April

ROUSES.COM 9
R ouses is headquartered in Thibodaux and the Rouse family,
along with many of the team members, grew up witnessing
blessing of the fleet celebrations in Chauvin along Bayou Petite
Caillou, where they call it the “boat blessing.” So of course everyone
felt right at home with the celebration in Biloxi, Mississippi, when
Rouses expanded to the Mississippi Gulf Coast.
The annual ritual by which fishing vessels—in the cases of
Chauvin and Biloxi, shrimp trawlers—are anointed is practiced
worldwide. The practices may vary a bit from place to place, but
they all share several traits: one or more priests perform the actual
blessing, fishermen gather in their boats they have worked to make
ready throughout the off season to receive the blessing, and family
and community members gather to show their support.
These rituals, which take place all over the Gulf Coast, are
important for building and sustaining a community as well as
showing support for the shrimpers who play such an integral part
in a community’s economy. Shrimp is good business and good
eating – Rouses sells an average of 2 million pounds of wild-
caught Louisiana shrimp annually and boils over 150,000 pounds
right in the stores.
Boat Blessing, Chauvin - This Cajun community undertook this ritual
in the late 1920s and it has grown to encompass a festive boat parade
with lavishly decorated vessels sailing majestically down the bayou, as
well as a folk art festival featuring demonstrations by local craftspeople,
wonderful local art for sale, and family activities.
April 14, Chauvin Sculpture Garden, 5337 Bayouside Drive, Thibodaux.
stjosephcahuvin.parishesonline.com
Blessing of the Fleet, Biloxi - When it was first
settled by the French in the early 18th century,
Biloxi was primarily a quiet resort community
until the late 1800s when several seafood canning
plants were established by local businessmen.
The growth of the seafood canning industry
brought thousands of immigrant workers to
the area, including Croatians and Slavonians
from Yugoslavia and Cajuns from southwestern
Louisiana. While initially working in the canning
plants, many of these immigrants eventually
bought their own boats and began harvesting
shrimp and oysters from the Mississippi Sound
themselves. They established Biloxi’s first Blessing
of the Fleet in 1929. In recent years Vietnamese
immigrants moved to the area bringing with
them the seafood harvesting practices of their
native land. These hard working members of the
community now make up the majority of active
shrimpers.
The Biloxi Shrimp Festival takes place the day
before the Blessing of the Fleet and includes live
music, dancing, the coronation of a Shrimp King
and Queen, and plenty of delicious shrimp dishes
for sale.
Shrimp Festival, June 1, Biloxi Town Green.
Blessing of the Fleet, June 2, Biloxi Channel.
biloxiblessing.com
Buttermilk Fried Shrimp:
2 dozen 10/15 wild-caught Louisiana
shrimp, peeled
Rouses salt and black pepper
2 cups all-purpose flour (or Rouses fish fry)
2 teaspoons cayenne pepper
1 cup well-shaken buttermilk mixed with
2 teaspoons Zatarain’s Creole mustard
(optional)
Rouses vegetable oil for frying
Place shrimp in a medium bowl; season with
1/2 teaspoon salt and 1/4 teaspoon pepper.
In a separate bowl, whisk together flour,
11/2 tablespoon salt, 1 tablespoon pepper,
and cayenne. Heat oil to 350°F in a large pot
or deep fryer. Pour buttermilk mixture over
shrimp and, working in batches, toss them
in seasoned flour. Slip battered shrimp into
hot oil; cook until golden and crisp, about
5 minutes. Drain on paper towels or brown
paper. Serve them straight up or load them on
to slabs of Rouses French bread for po-boys.
(Serves 4 to 6)
Blessings of the Fleets
Chauvin & Biloxi
RECIPE, try me!
by Jyl Benson
WHAT YOU WILL NEED
HOW TO PREP