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 was a chef in the United States Army during World War II and ran the Pig Stand Restaurant in Ville Platte for thirty years.
Pig Stand Bar-B-Q Sauce is a Cajun style bar-b-q sauce made with catsup, onions, and many other ingredients. It has been manufactured since 1953, and was the sauce used on the famous Pig Stand Bar-B-Q plate lunches. In 1963, Archange saw the how much people liked the Cajun style sauce, so he began to market it throughout south Louisiana.
In 1975, when his son Kary was attending USL, Archange was struck by the idea of marketing a ready-made roux after customers repeatedly asked to buy small quantities from the restaurant. The two teamed up and began to make Kary’s Roux, a traditional dark Cajun roux made from flour and oil. The ready-made roux saved customers time over the stove making roux, and allowed them to simply take it out of the jar and add it to boiling water.
Today, Kary’s Roux has extended its line of products which includes Kary’s Roux, Kary’s Light Roux, Kary’s “No Fat” Roux, Kary’s Gumbo Mix, Kary’s Bisque Mix, Pig Stand Bar-B-Q Sauce, Pig Stand Basting Sauce, Pig Stand “Hot” Bar-B-Q Sauce, and Queen Bee all-purpose seasoning. All of their products can be found throughout Louisiana, Texas, Mississippi, and other parts of the Gulf Coast.