Barbecues, boils and fish fries are a major part of our culinary heritage, and finding and carrying the local and exotic ingredients used in outdoor cooking is part of what makes Rouses so different. The Bayou Boys, our nickname for our Butchers and Seafood Managers, is a nod to their local ties. They grew up hunting and fishing across Louisiana and Mississippi, so they know how to pick the prettiest shrimp and the juiciest cuts of steak. And nobody does local flavor like our Bayou Boys. When local shrimp, crawfish and crabs are in season, our Bayou Boys are constantly boiling, and they use our Rouse Family Recipes, so you get that true local flavor in every batch. We also have our very own authentic smokehouses, and our Andouille, boudin, tasso and fresh pork sausages are hand-crafted in small batches using Rouse Family Recipes.