Ms. Linda’s tent in front of our store. We had one customer who came every single week and filled up an ice chest with her ya-ka-mein to get him through the next seven days. More and more of the local food products presented to us are made by women. I can remember when Mam Papaul’s was one of only a few being made locally. Nancy Wilson founded the brand in 1972. It was the first brand of New Orleans-style foods to be produced in convenience mixes. Jambalaya Girl, a New Orleans company founded by Kristen Preau, was introduced at our Rouses Markets in New Orleans in 2010. Now Jambalaya Girl is available for purchase in every single Rouses Market across the Gulf Coast, as well as in stores around the country. And her product line has greatly expanded. Local is and has always been our first priority. At Rouses Markets, you’ll find products grown, caught, raised and made by women from all over the Gulf Coast. We celebrate these brands year-round, not just during Women’s History Month, and we encourage you to celebrate them, too.
MOM’S SMOTHERED POTATOES Serves 6 PHOTO BY CHANNING CANDIES
Cookin’ on Hwy. 1 By Tim Acosta, Advertising & Marketing Director
M
ost of us know someone who has dreamed of starting a food business — maybe you even have.
When we kicked off a local pop-up at one of our New Orleans stores, we turned to social media to find our first vendors. During the pandemic, food-makers found they could build their brands through social media. We were surprised by just how many of those food entrepreneurs were women. We expected it to be split pretty evenly, but more women than men seemed to find innovative new ways to support their families during the pandemic through food. A few of the women who joined our pop-up already knew each other; others quickly became friends. It became as much about supporting each other, and pulling up everyone else along with them, as it was about just selling their individual products.
WHAT YOU WILL NEED: ½ pound bacon 1 pound Rouses Smoked Sausage 4 pounds Yukon Gold potatoes, scrubbed 2 large yellow onions 1 bunch green onions 3 tablespoons butter 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons Rouses Creole Seasoning Salt and pepper, to taste Chopped fresh parsley, for garnish HOW TO PREP: Start with a large, cold cast-iron skillet. Lay the bacon pieces in the skillet in a single layer so they aren’t touching, and cook over low heat until the bacon buckles, curls and starts to brown, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Set aside. When bacon is slightly cooled, break it up into bits. Reserve bacon drippings in pan. Slice sausage into 1-inch rounds. Cut the potatoes in half. Dice the white and green onions.
I really enjoyed all of the food from all of the vendors. If you are on the West Bank of New Orleans, check out Issa Snack Express in Harvey; their Cajun #DowntownDipp is a great spin on RO*TEL Dip. They also have old-fashioned smothered potatoes that remind me a lot of my mom’s.
Melt the butter in a large cast-iron skillet over medium heat, then add the potatoes, white and green onions, and sliced smoked sausage. Cover with a lid and let cook for a few minutes. Add just enough water to cover the potatoes, then cover with the lid again and cook for 15 minutes. Uncover, fold in reserved bacon bits, and cook for about 3 minutes more.
Linda Green, the well-known, well-loved Ya-Ka-Mein Lady, was one of our original pop-up vendors, and she still pop ups at our stores in New Orleans. So many festivals had been postponed or canceled during the pandemic that customers cheered when they saw
When the potatoes are almost done, season with onion powder, garlic powder and Creole seasoning. Cook without a lid until the potatoes are fork-tender, stirring occasionally. Season with salt and pepper. Garnish with fresh parsley. Serve immediately. W W W. R O U S E S . C O M
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