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Rouse Family Recipes


Donald Rouse's Spaghetti with Meatballs and Beef Daube 

Serves 12


For the Red Gravy & Veal Daube

3 to 4 pounds of veal roast

Rouses salt and pepper, to taste

Rouses olive oil

1 large onion, chopped

5 cloves garlic, minced

2 medium stalks celery, chopped

2 tablespoons Italian seasoning

1 teaspoon anise seeds

28 ounce can San Marzano crushed tomatoes

28 ounce cans San Marzano tomato puree

Chopped fresh sweet basil, to taste

Chopped fresh parsley, to taste 


For the Meatballs 

3 pounds Rouses fresh 80% lean ground beef

1 pound fresh Italian sausage, casing removed

2 white or yellow onions, chopped fine

4 garlic cloves, minced

4 medium stalks celery, chopped fine

4 garlic cloves, minced

3 tablespoons Italian breadcrumbs

1/4 cup grated Parmesan cheese

6 cups spaghetti, boiled


For the Meatballs

In a large bowl mix all ingredients together until thoroughly combined. Using your hands, roll mixture into meatballs, about 1 ½ inch thick. Set aside on wax paper. Pour just enough olive oil into a large skillet to coat bottom. Brown meatballs in olive oil, adding more oil as needed. Remove and set aside. When all meatballs are cooked, add to red gravy and allow to simmer for one hour before serving.  

For the Red Gravy with Daube

Rinse, pat dry and season veal with Rouses salt and pepper. Pour just enough olive oil into a large pot to coat the bottom. Pan fry meat in the olive oil, turning to brown both sides. Remove veal and set aside. Add onion, garlic and celery in the pot and sauté until translucent. Add crushed tomatoes and tomato sauce, anise seeds, Italian seasoning, and sweet basil, season with salt and pepper. Return meat to the pot and simmer for 1 to 2 hours until veal is broken down and gravy has thickened.


Tommy Rouse’s Jambalaya 


½ cup Rouses Vegetable oil

3 pounds Rouses Smoked Sausage (1/4-inch slices)

3 pounds boneless skinless chicken breast, cubed

3 pounds boneless pork, cubed

2 pounds Rouses Fresh Green Onion sausage (no casing)

(6) 32-ounce containers Guidry’s Creole Seasoning Mix

2 tablespoons chopped garlic

3 quarts chicken stock

3 quarts beef stock

3 cans Rotel Chopped Tomatoes

2 tablespoons Kitchen Bouquet

2 tablespoons Liquid Smoke

Tony Chachere’s Cajun Seasoning

12 cups instant or long grain rice, cooked 


In a 40-quart cast iron jambalaya pot, heat ½ cup vegetable oil. Season and brown all meats separately starting with the pork, then chicken and finally sausage. Remove any excess oil and add the Guidry’s Creole Seasoning mix and fresh pork sausage. Sauté for 10 minutes then return pork, chicken and sausage to pot. Add the chicken and beef stock, Rotel tomatoes, Liquid Smoke, Kitchen Bouquet and boil covered on medium heat for 20 - 30 minutes. Add instant rice and stir until completely covered with liquid. Cover and turn off heat. Allow to stand for 10 minutes covered. Remove cover, fluff rice and serve.

Mr. Anthony Rouse's Down Home Oyster Dressing


1 ½ quarts Louisiana Oysters (reserve liquid)

1 pound ground beef lean

½ pound ground pork

1 16 ounces Gruidrys fresh cut seasoning blend (bell pepper and onion) or 1 large onion and 2 large green bell peppers

1 bundle of green onions sliced fine

2 cups rice to be cooked 

2 tablespoons of your favorite Cajun seasoning

2 tablespoons fresh basil or 1 tablespoon dried 

1 tablespoon kitchen bouquet 

1 tablespoon granulated garlic 

½ tablespoon old bay seasoning 


Cook rice and set aside. Brown beef and pork. Add onions and bell peppers,  mix well and cook until onions are clear. Add dry seasonings and mix well. Add oysters and mix well (some may want to chop oysters in ½). Mix in green onions and Kitchen Bouquet.

Remove from heat and mix in rice.  


Karen Rouse's Crabmeat Dip 


1 pound lump crabmeat

1/2 cup butter

4-6 green onions chopped

1 small white onion chopped

1/2 cup finely chopped parsley

2 tablespoons flour

1 pint half and half

1/2 poundswiss cheese cubed or shredded

1 teaspoon sugar

1 tablespoon cooking sherry

Rouses salt and pepper to taste

1/4 to 1/2 teaspoon liquid crab boil



Melt butter and sauté chopped seasonings. Blend in flour stirring constantly until well blended. Gradually stir in half and half, then cheese, stirring till cheese is melted. Add remaining ingredients and heat thoroughly. Serve with your choice of crackers. 


Ali Rouse Royster's Sweet Potatoes With Bacon & Blue Cheese


3-5 large sweet potatoes cleaned, peeled and chopped into ¼-inch rounds ½ teaspoon garlic salt 

½ teaspoon smoked paprika  

¼ teaspoon dried thyme

½ teaspoon Rouses black pepper Rouses Olive Oil 8 ounces cooked and crumbled bacon

8 ounces Blue Cheese, crumbled Chives for garnish


Preheat oven to 425 degrees. Cover large baking sheets with foil. In a large bowl toss sweet potatoes with olive oil and seasonings. Bake on upper rack of oven for 25-30 minutes until sweet potatoes are golden brown and softened. Take potatoes out of oven, transfer to large casserole dish, and top with blue cheese and bacon. Broil on lower rack of oven until cheese bubbles. 


Donny Rouse's Grand Isle Speckled Trout With Brown Butter


1 cup (2 sticks) unsalted butter

2 teaspoons fresh lemon juice 

1 tablespoon red wine vinegar 

Rouses vegetable oil or peanut oil, for frying

2 cups Rouses whole milk

2 eggs

2 cups flour 

4  8 ounce boneless speckled trout, redfish, or red snapper filets

2 tablespoons Creole seasoning

Rouses salt and black pepper to taste

1 tablespoon minced parsley, for garnish

1 lemon, cut into slices, for serving 


Heat butter in a sauté pan or skillet over medium heat; cook, stirring, until butter turn dark brown, about 20–25 minutes. Remove butter from heat; whisk in lemon juice and vinegar; set sauce aside. Pour oil into a large cast iron skillet, heat over medium-high heat. To test heat, drop a piece of parsley in the skillet. If it crisps up, you’re ready. In a shallow dish, whisk together milk and eggs; put flour into another shallow dish. Season fish with Creole seasoning, salt and pepper. Working with one filet at a time, dip fish in flour, shake off excess, and then dip in egg mixture and shake off excess. Return filets to flour; transfer to a rack over a baking sheet. Working in two batches, fry fish until golden brown, 5–6 minutes on both sides, remove and drain on paper towels. To serve, divide fish between 4 plates, whisk sauce and spoon over fish. Garnish with parsley and lemon slices.


Rouse Family's Bread Pudding


1 pound Rouses French bread (at least one day old) 

3 1/4 cups milk 

3 eggs 

2 teaspoons vanilla 

3/4 cup granulated sugar 

1 teaspoon cinnamon 

¼ teaspoon nutmeg 

1/4 cup raisins (optional) 

Sweetened condensed milk  


Tear bread into medium pieces. Mix milk, lightly beaten eggs, and vanilla. Add sugar and cinnamon.  Pour over bread mixture and let stand for ten minutes to soak up the milk mixture.   Toss in raisins if you are using them.  Place mix in casserole.  Bake at 350° for 30 minutes or until lightly brown.  As soon as it comes out of the oven pour sweetened condensed milk over the top.  Serve warm. 


Cindy Rouse Acosta's Stuffed Artichokes


2 large artichokes

2 cups Italian bread crumbs

2 cups finely shredded Pecorino Romano or Parmesan cheese

1 medium sweet onion, minced

1/2 teaspoon granulated garlic

1 teaspoon salt

1 teaspoon black pepper

1 lemon

1/2 cup olive oil


Cut off the stem of each artichoke to leave a flat base. Turn first artichoke on its side and cut off the top half with a sharp knife. With kitchen shears, snip off the prickly tips from each leaf. Repeat with second artichoke. Soak the artichokes in warm salt water for 15 minutes. Drain upside down on a towel.

While artichokes are draining, in a large, shallow bowl mix bread crumbs, cheese, onion, garlic, salt and pepper. Cut lemon in half. Squeeze one half of the lemon over the mixture; pour olive oil over it and blend well. If the mixture seems too dry, add a little more olive oil.

Working with one at a time, place artichoke in the center of bread crumb mixture. Stuff each leaf individually, starting from the outside and working your way into the center. Drizzle a little bit of olive oil over each artichoke.

Cut the rest of the lemon in slices. Place one or two slices on top of each artichoke.

Put the artichoke on a piece of foil and fold the foil over the top to loosely seal.

Place the artichokes in a large pot with 2 cups of water. Bring to a boil. Cover and simmer until the leaves are tender about 1-1/2 hours, depending on the size of the artichoke. You may have to add a little water if the water gets too low.


Uncle Rob's Chili   

Serves 8


3 stalks celery, diced

2 large onions, diced

1 large bell pepper

1 can diced tomato (Rotel)

2 15-ounce cans tomato sauce

1 can black beans, drained & rinsed

1 can kidney beans, drained & rinsed

1 small can diced chiles

1 12-ounce beer (Abita Turbodog or Amber)

1 tablespoon brown sugar

½ cup cola

½ cup chili powder

¼ cup cumin

1/8 cup paprika

Pinch of cayenne (optional)

1 pound ground turkey

1 pound ground beef

1 pound green onion pork sausage

1 can beef broth

Rouses salt and pepper to taste

1 cup grated mild or medium cheddar cheese for garnish 

6 dollops of sour cream  and 1 cup raw white onions for garnish 

Saltine crackers


In a large heavy pot, brown ground meats. Add chopped seasonings until wilted. Add remaining ingredients and bring to a low boil, stirring often. Cover pot, lower to a simmer and cook for at least 3 hours, stirring occasionally. Taste and adjust seasonings. Serve hot with Saltine crackers and garnishes on the side.

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