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

Moon Pies

Moon Pies (or “MoonPies,” as the Chatanooga Bakery styles the name) are elegant in their simplicity: marshmallow, graham cracker and chocolate. (You might recognize that trio as s’mores, and yet somehow the two treats taste nothing alike.)

Indian Red

When the Golden Eagles Mardi Gras Indians Big Chief Joseph Pierre “Monk” Boudreaux comes out of his front door Fat Tuesday morning to sing “Indian Red,” he’s singing history — the city’s, the culture’s and his own. The prime anthem of New Orleans’ Black masking Indians has been part of his personal soundscape since before he can remember.

Cajun Carnival

The Courir de Mardi Gras (loosely translated, “running of the Mardi Gras”) is a high-spirited, heart-racing procession that requires a lot of enthusiasm and a decent helping of athleticism. This is not for the meek or uncoordinated; the courir requires full and complete audience participation. And, yes, you’re probably going to have to run — in costume

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