Kary Lafleur, owner of Kary's Roux and Pig Stand Bar-B-Q Sauce, grew up in the restaurant business. He is the son of Archange Lafleur who ran the Pig Stand Restaurant in Ville Platte for thirty years. Therefore, entering the food manufacturing business came natural. Kary's Roux was started in 1975 in Ville Platte, La. Other products available are Kary's Gumbo Mix, Kary's Bisque Mix, and Queen Bee all purpose seasoning.
Recipes
CHICKEN STEW (FRICASSEE)
DO NOT COVER POT WHEN COOKING.
In a medium pot bring 6 cups of water to boil. Remove from heat and whisk contents of bag into water. Return to heat and add 1 1/2 to 2 pounds of uncooked or cooked chicken, meatballs, or pork chops, and 2 medium potatoes cubed. Bring to a second boil, then cook on medium-high heat for 40 minutes, stirring occasionally. Serve over rice..
Cooking Instructions
This box of gumbo mix cooks up to 3 pounds of meat or 2 pounds of seafood.
CHICKEN & SAUSAGE GUMBO
(DO NOT COVER POT WHEN COOKING.)
In a medium pot bring 8 cups of water to boil. Remove from heat and whisk contents of bag into water. Return to heat and add 1 1/2 to 2 pounds of uncooked or cooked chicken and 1/2 pound smoked sausage. Bring to a second boil, then cook on medium-high heat for 40 minutes, stirring occasionally. Serve over rice, noodles or crackers.
SEAFOOD GUMBO
(DO NOT COVER POT WHEN COOKING)
In a medium pot bring 7 cups of water to boil. Remove from heat and whisk contents of bag into water. Boil at medium-high for 20 minutes, then add 1 to 1 1/2 pounds of shrimp and a 6 ounce can of crabmeat. Bring to a second boil, then simmer on medium heat for 20 minutes, stirring occasionally. Oysters may be added during last 5 minutes of cooking. Serve over rice, noodles or crackers.
VARIATIONS:
For wild game or hen gumbo, cook until tender, adding water as needed. Substitute fresh or frozen cleaned crabs for canned crabmeat in your seafood gumbo. Try adding boiled eggs in your seafood gumbo or chicken stew (last 10 minutes of cooking). For those who like spicy foods, add a dash of Louisiana hot sauce or cayenne pepper. For chicken gumbo, a broasted chicken can be used to save 20 minutes of cooking time.