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Love Rouses green onion sausage, boudin
and the jerky they make and it always
makes a trip back to Texas with us when we
go to Morgan City to visit! And of course,
Beazell’s Cajun Seasoning to go with all
that.
—A Sosa
A great big THANK YOU to Ms. Kathie
at the Rouses #17 on St. Mary Street [in
Thibodaux] for making the most adorable
and tasty cup cakes for our little boy’s
second birthday. We will continue to sing
her praise and highly recommend her to
everyone we meet.
—M. Naquin
I received an email this afternoon from
Rouses about Carolina BBQ. I lived in the
Carolinas (Charlotte area but traveled the
state) for 15 years and it took all of those
15 years to fully appreciate the different
regional pork BBQ’s. I have to say, I am
going to steal the wording because that is
the most concise and thorough description
I have ever read and I went looking not
long after I moved there. The different
regions are totally different and each good
in its own way. Glad you did them justice.
I suppose it is the LEAST we can do after
last night (heh heh heh). Thanks for being
accurate and helpful!
—T. Thomas
Now I won’t have to drive to Ocean Springs,
Miss to get my Rouses fix. Happy New
Year!!!!! Your store will blow these Lower
Alabama people away.
—J. Letlow
TWEETS
Tweet Us!
@RousesMarkets
@RousesMarkets has the best cooking
classes and spirit classes. I am overwhelmed
with what I learned tonight. @elisabethla-
motte
The coolest kids make groceries during
#SNF because @RousesMarkets has the
game on the radio. — @NewsCarolyn
Thye don’t sell seahawks at Rouses, but I
did get a chicken stuffed with shrimp jam-
balaya to throw on the grill. Close enough.
—@BradRhines
Just saw Ryan Kwanten aka Jason Stack-
house at the @RousesMarkets downtown!
#geeking out —@savvysouthern
Largest beer cave in Louisiana ... now that’s
what I call a renovation. —@JillHezeau
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OFFICIAL GROCER OF THE
NEW ORLEANS PELICANS
Rouses Chef Nino
Test Kitchen Approved!
#blackironfriday #turduchengumbo
Rouses Turduchen Gumbo
WHAT YOU WILL NEED
1
Rouses Rotisserie chicken de boned
2
pounds Guidry Fresh Cuts Creole Seasoning Mix
Rouses Cajun Seasoning
1
pound Rouses Green Onion Smoked sausage
cut to bite sized
4
32 oz Kitchen Basics No Salt chicken stock
4
tablespoons Cajun Power Garlic Sauce
1
pound leftover turkey
2
Maple Farms Duck Breasts
10 garlic cloves cut finely or 2 tablespoons of
Christopher Ranch Garlic
2
bay leaves
1
bunch green onions chopped
½
bunch Italian parsley chopped
¾
cup Rouses Vegetable Oil
1
cup All Purpose Flour
2
cups Mahatma Jasmine Rice cooked to
instructions on bag
HOW TO PREP
Bring a black iron skillet to temperature on low.
Season duck breasts liberally with Rouses Cajun
Seasoning. Place duck breasts skin side down and
cook on medium low for 10 minutes until fat starts
to render. Remove breasts and remove skin from
breasts. Place skin in skillet and let simmer for
another 10minutes to render fat turning occasionally.
Remove skin, and pour rendered fat into black iron
pot. Place duck breasts and cook for 10 minutes on
each side. Remove duck breasts and in same skillet
place cut sausage and cook for 10 minutes to render
juices from sausage. Remove sausage and place
rendered oil into black iron pot, this should be about
¼ cup oil. Now add ¾ cup vegetable oil to duck and
sausage oil rendering.When all oil is placed into pot,
it should be 1 cup exactly.
Make roux. In a black iron pot, pour in 1 cup of flour
into 1 cup of oil.
When the flour and oil start to sizzle Stirring
constantly for about 30 minutes until the dark, rich
chocolate color is achieved. Now add Guidry Fresh
cuts Creole seasoning and garlic. Stir constantly and
brown them together for about 15 minutes.
After vegetables are browned, add chicken, cut duck
breasts, turkey, and sausage and stir for 10 minutes at
a simmer, add stock and Cajun Power Garlic Sauce.
Let boil for 10 minutes stirring constantly. Reduce to
low heat, add bay leafs ,add green onions cover and
cook on low for 1 hour. Add parsley and season to
taste with Rouses Seasoning. Serve over rice.
Donald Rouse & Iron Chef Cat Cora at Rouses Tailgate
RECIPE,
try me!
