Rouses Magazine

Our magazine celebrates the Gulf Coast’s unique culture, history and cuisine. Each issue delivers a mix of food, drink, recipes, culinary how-tos, and more. It is one of largest grocery store publications in the nation.

Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, the Atlantic, Texas Monthly and more.

In this Issue

The Cajun journey to the land that would become America began in violence, dislocation and tragedy, and yet their eventual triumphant assimilation in Louisiana — a place they have stamped forever as their own — is among the greatest refugee success stories of recent centuries.

If there is one constancy for the Rouse family during gatherings, holidays and vacations, it is the presence of good food made from old family recipes. But if there are two things a guest can pretty much count on, it’s a deck of cards and an inevitable game of Pedro.

By specifying a Cajun gumbo, I mean a gumbo cooked with a roux, although her roux wasn’t always the same. Chicken-and-sausage gumbo meant a dark roux (and no okra). She made her seafood gumbo — always shrimp and often shrimp and crab — with a lighter roux (and always with okra).

The difference between sausage and boudin comes down to the fillings. Sausage has, primarily, a meat-based filling with seasonings and the occasional vegetables for flavor. But boudin is all about the rice and pork filler. In a very real way, boudin has nearly as much in common with rice dressing as it does with sausage.