Page 3 - March & April

ROUSES.COM 1
A few years ago, I watched Bobby Flay throw down against Louisiana Eats’
Poppy Tooker in a gumbo challenge on the Food Network. When Flay
added carrots, I knew he was doomed. It takes a local to make real gumbo. And
it takes a local to prepare a real crawfish boil. When it’s my turn at the crawfish
pot, I take my cues from my grandfather and father: go spicy, or go home. It’s
hard to improve on boiled crawfish with red potatoes, sausage, garlic, onions and
lemons, but with artichokes so plentiful, I like to throw a few in the pot. I’ve also
been known to toss in Brussels sprouts, mushrooms, cauliflower, sweet potatoes,
turnips, even a carrot or two.
With football over, I find myself watching more and more cooking shows and
competitions. Whether he’s starring in his own cooking program, or appearing on
Top Chef or Good Morning America, Emeril Lagasse is always a great ambassador
for everything local. Other familiar faces have been making the national rounds,
too, sharing the screen with Guy Fieri, Anthony Bourdain, AdamRichman, and
AndrewZimmern. My wife and I get a huge kick out of watching locals compete
on the Food Network’s reality show Chopped; our friend Matt Murphy of the
Irish House won $10,000! You have to wonder which evil genius dreams up those
mystery ingredient baskets.
Donny Rouse
LOOK FOR
IN THIS ISSUE
Poppy Tooker’s story on crawfish
boils on page 24.
Interviews with competitive eater
Crazy Legs Conti, and contest
emcee, Richard Shea, co-founder
of Major League Eating on page 25.
FESTIVALS
This is the start of festival season in
Louisiana and Mississippi, and we’re
thrilled that we get to participate in so
many different events. This April, we’re
sponsoring Festival International in
Lafayette, the Ponchatoula Strawberry
Festival, and French Quarter Festival,
where our annual Crawfish Eating
Contest promises to be even more
competitive than last year.
FEEDING OUR COMMUNITY
“As Rouses continues to grow, so does our commitment to our community. Together
with our customers and team members, we’ve raised over $1,000,000 in support of
Second Harvest and Feeding America.”
—Ali Rouse
locals HELPING locals
Chef Chris Wilson, Culinary Director, Emeril’s homebase, Chef Emeril Lagasse, Donny Rouse
Richard Shea and Sonya “the Black Widow” Thomas