The Bayou Boys, our nickname for our Butchers and Seafood Managers, is a nod to our South Louisiana heritage. They, like our family, grew up fishing Louisiana's waterways, and hunting deer, ducks and frogs across Louisiana and Mississippi. Fishing, hunting, boiling and barbecuing are rich traditions in Louisiana and Mississippi families. As anyone who has ever eaten outdoors knows, there's nothing better than cooking the day's catch at the camp, whether it's a one-pot dish like duck and Andouille gumbo, or a family fish fry with Mississippi catfish and Louisiana shrimp.

   When we built our stores, we put in smokehouses and sausage kitchens so our Bayou Boys could make our authentic Cajun specialties right in our store. Our Andouille, boudin, tasso and fresh pork sausages are hand-crafted in small batches using Rouse Family Recipes. Steaks are cut extra thick so they're perfect for barbecuing on the Bayou, and every piece of beef, pork and poultry is hand-selected for freshness and flavor.

   We eat a lot of meat, but we don't scrimp on the shrimp. When Louisiana shrimp, crawfish and crabs are in season, our Bayou Boys are constantly boiling. And they use the same great boiling recipes we came up with for the camp when they cook in our stores, so you get that true South Louisiana flavor in every batch.