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Chicken and Sausage Gumbo

Ingredients: 3 lbs. Bonless skinless chicken thighs 1 lb. Smoked sausage chopped 1/2 cup chopped onion tops 1 med. Onion chopped 1/2 Green bell pepper chopped 2 cloves garlic minced 1/4 cup chopped parsley 2 qts. Water 2 qts. Low sodium chicken broth Kary’s Roux Seasoning Blend (to taste) 8 oz. Kary’s Roux Directions: Add…

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…

Meatball Stew

Ingredients: 5 oz. of Kary’s Dark Roux (Approximately 1/3 of the jar) 1 ½ quarts water 2 medium red potatoes (peeled and cubed) 1 lb. ground beef 1 lb. ground pork 1 cup diced bell peppers 2 cups diced onion 1 tbsp. Kary’s Roux Seasoning Prep: On a small dish, take 5 oz. of Kary’s…

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. 

Crawfish Etouffee

Ingredients:  4 tablespoons butter  1 cup chopped onion  1 cup chopped bell pepper  2 cloves chopped garlic  1 lb. Crawfish tail meat  ¼ cup chopped green onion  ¼ cup chopped parsley  2 tablespoons tomato paste  3 tablespoons Kary’s “No Fat” Dry Roux  1 tablespoon Kary’s Roux Seasoning Blend 2 cups water  Directions:  In a sauce pan, add butter and bring to a medium heat. Add onion and bell pepper and sauté until tender  and translucent. Add garlic, and sauté for one minute. Add tomato paste and cook for two minutes while  stirring continuously. Add water, Kary’s Dry Roux, Kary’s Roux Seasoning, and stir. Simmer this mixture for  10 minutes. Add green onion, parsley, and crawfish tail meat, and simmer for 10 more minutes. Serve  over rice.  

Cajun Bar-B-Q Hot Wings

Ingredients: 3 lbs. chicken wings 6 oz. hot sauce 16 oz. bottle of Pig Stand HOT Bar-B-Q Sauce Kary’s Roux Seasoning Directions: Remove and discard the tips of the wings. Use kitchen shears or a knife to separate the wings at the joint. Pour hot sauce into a large resealable plastic bag. Add chicken wings,…

Kary’s Roux Crawfish Bake

Ingredients: 2 cups onions, chopped 1 quart half & half 1/4 cup celery, chopped 1/2 cup American cheese 1 tsp. garlic 2 lbs. crawfish 1/2 cup bell pepper, chopped 1/4 cup fresh parsley, chopped 1 cup butter 1/4 cup flour Kary’s Roux Seasoning Blend 16 oz. fettuccine noodles Directions: Sauté onion, celery, garlic, and bell…

Crawfish Bisque

Ingredients: 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…

Chicken or Pork Stew “Fricasse”

Ingredients: 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 Directions: Add roux, onions, and bell pepper to water then boil, stirring occasionally, until roux is dissolved. Then add chicken and potatoes, seasoned…

Seafood Gumbo

Ingredients: 2 medium onions 1 gallon water 1 lb. Fresh shrimp 1-6 oz. Can crab meat 1 pint oysters 5 tablespoons (approximately 1/2 pint Kary’s Roux) 1/2 tsp. Red pepper 1/2 tsp. Black pepper 1 tsp. Salt 3/4 cup chopped onion tops Directions:  Add water to large pot. Once boiling, add roux, onions, onion tops,…


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214 S.E. Railroad
Ville Platte, Louisiana 70586

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Ph.: (337) 363-6100
Fax: (337) 363-6100



Chicken and Sausage Gumbo

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