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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!



Alabama Style Pig Stand Bar-B-Q Spaghetti

Ingredients: 2 pounds ground beef or pork 16 ounce jar, possibly extra, of Pig Stand BBQ Sauce 1 large onion chopped 2 bell peppers chopped 2 cans of Sriracha tomatoes & chiles or Rotel 1 15 ounce can of tomato sauce 1 8 ounce can of tomato paste 1 cup of beef broth 2 tablespoons liquid smoke 3 tablespoons Worcestershire sauce 1 tablespoon cumin 3 tablespoons chili powder 2 tablespoons black pepper 12 ounces pasta, one box DIRECTIONS In a large pot, brown your meat. While you’re meat is browning start chopping your vegetables. When meat is browned, dump in a colander to let the fat and liquids drain off. In the same pot, sauté your vegetables until soft or how you like. You like that extra crunch? Don’t sauté. But you know kids…they get a crunch and it’s all over. When the vegetables are done to your liking, dump in all the ingredients except the meat and the pasta. Bring to a boil, reduce heat, and simmer for 20 minutes. While that is simmering away, get some water to boil for your pasta. When water is boiling, put pasta into the water. Cook the pasta al dente. Drain. Once done simmering, add…

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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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