WELCOME
Started in 1975 in Ville Platte, Louisiana, Kary’s Roux is a traditional dark cajun roux made from flour and oil, cooked slowly until it is the perfect color. Cajun style sauce, Pig Stand Bar-B-Q Sauce made its appearance in 1953. It tastes so good you can eat it on bread or use it as a dipping sauce!
FEATURED PRODUCTS
KARY’S ROUX GUMBO MIX $2.75
PIG STAND BAR-B-Q SAUCE $3.50
KARY’S “ORIGINAL” ROUX $3.25
COOKING WITH KARY
Crawfish Jambalaya Stuffed Bell Peppers
Ingredients: 1 Box of Kary’s Jambalaya Mix 4 Bell Peppers 2 1/3 cups water 1 lb. crawfish tail meat ½ can or 7 oz. of diced tomatoes Kary's Roux Seasoning Blend (to taste) 1 cup cheddar cheese Directions: In a rice cooker, add water, seasoning packet and rice from Kary’s Jambalaya Mix, crawfish tail meat, diced tomatoes, and Kary's Roux Seasoning. Start rice cooker and allow to cook until rice cooker completes it’s cooking process. Cut the tops off of each bell pepper and remove the seeds. Stuff each bell pepper with the crawfish jambalaya. Pour 1 cup of water into an oven safe dish, place the peppers in the dish, and cover with foil. Place the dish into an oven preheated to 350°F and cook for 45 minutes. Remove the peppers from the oven, remove the foil, and add cheese to the top of each bell pepper. Cook for another 15 minutes in the oven. Serve.
CONTACT US TODAY
KARY’S ROUX & PIG STAND BAR-B-Q SAUCE
Corporate Office
214 S.E. Railroad
Ville Platte, Louisiana 70586
Phone and Fax
Ph.: (337) 363-6100
Fax: (337) 363-6100