Kary's Roux | New Orleans & Cajun Sauces & Marinades

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. Kary’s Roux is a traditional dark cajun roux made from flour and oil, cooked slowly until it is the perfect color. We also manufacture a dry, oil and fat free, roux. Other products available are Kary’s Gumbo Mix, Kary’s Bisque Mix, and Queen Bee all purpose seasoning. Pig Stand Bar-B-Q Sauce has been manufactured since 1953. It’s a cajun style bar-b-que sauce made with catsup, onions, mustard, and many other ingredients. It tastes so good you can eat it on bread or use it as a dipping sauce.

Chicken or Pork Stew “Fricasse”

· 3 large potatoes halved

· 3 pound fryer or 3 pounds pork meat

· 1 medium onion chopped

· 1/2 bell pepper chopped

· Approximately 5 tablespoons Kary's Roux (1/3 pint)

· 1 1/2 quart water

Add roux, onions, and bell pepper to water then boil, stirring occasionally, until roux is dissolved. Then add chicken and potatoes, seasoned to taste, under medium heat. Cook until tender. Serve over rice or potatoes.

Recipe courtesy of Kary’s

Chicken & Sausage Gumbo

· 1-6lb. Hen

· 1lb. Smoked sausage chopped

· 1/2 cup chopped onion tops

· 1 med. Onion chopped

· 1/4 cup chopped parsley

· 4-1/2 qts. Water

· 1 tsp. Salt

· 1/2 tsp. Black pepper

· 1/2 tsp. Cayenne pepper

· 8 oz. Kary's Roux

Add water to large pot, bring to a boil, once boiling add roux, stirring continuously until roux is completely dissolved (app. 10 minutes). Then add the rest of the ingredients. Boil uncovered over medium heat for approximately 2 hours. When your gumbo has finished cooking, debone and cube chicken and return meat to the gumbo. Serve over a scoop of rice. Serves 6.

Recipe courtesy of Kary’s

Crawfish or Shrimp Bisque

· 3-4 tablespoons (approximately 1/3 pint) Kary's Roux

· 1 bell pepper

· 2 stalks celery

· 2 cloves garlic

· 2 pounds crawfish or shrimp

· 2 small cans tomato sauce

· 5 ounces cream of mushroom soup

· 1/4 teaspoon red pepper

· 1/2 cup onion tops

· 1 onion

· 1/2 teaspoon black pepper

· 1/4 cup parsley

· 1 teaspoon paprika

· 5 quarts water

· 1 tablespoon salt

Grind or chop fine all vegetables, then add all ingredients, except crawfish, to large pot. Boil for 45 minutes, stirring occasionally. Then add crawfish and simmer for 30 minutes. Serve over rice. Serves 6.

Recipe courtesy of Kary’s