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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

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. 

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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

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