Feasting on Agriculture: Kary’s Roux Cajun Chicken & Sausage Gumbo
I really loathe cold, damp, rainy days, and today was one of those days. However, between the dark clouds and misty rain, I found a few rays of sunshine in the heart of cajun country in St. Landry Parish.
The day started at the rice farm of Michael Fruge, and ended with a hot bowl of gumbo from Ross LaFleur of Kary’s Roux.
Fruge is a second-generation farmer in Eunice, Louisiana. After traveling abroad to Mexico and Central America, he was inspired to improve the quality of rice on his farm in Eunice. The LSU AgCenter helped him discover a variety called Frontiere— a high protein rice with the lowest glycemic index score of any white rice on the market.
It provides 53% higher protein than the average rice brand and has a glycemic index (GI) score of 41 out of 100 compared to other white rice on the market, which usually average a score of 72. This low glycemic index score means that Parish Rice does not raise blood sugar levels as much as other rice brands.
He branded this new variety as Parish Rice and launched the brand in 2019. At that time, he set several goals, one of which was to partner with Rouses Markets. In December, he struck a deal to stock all 65 Rouses locations in under a month. Fruge is passionate about growing a high quality product and celebrating Louisiana agriculture, and those values aligned well with the Louisiana-grown supermarket chain.
For consumers, Fruge’s rice combines the best of both worlds— a healthy, nutrient-rich, product that still delivers the same taste and consistency of regular rice. Plus, buying Parish Rice means you’re supporting a local, Louisiana business!
With a heaping helping of that Parish Rice in hand, we headed to Ross Lefleur’s home kitchen to whip up a hot bowl of gumbo with the help of another Louisiana product— Kary’s Roux.
LaFleur is the owner of Kary’s Roux and Pig Stand BBQ in Ville Platte, a business his father started in 1975.
LaFleur and I met about 15 years ago while in college at LSU. And anyone who knows him, knows him as “Roux,” a fitting nickname consider he sells and whips up the best darn roux I’ve ever tasted!
I’ve discovered, that most of the gentlemen I’ve met from the Evangeline/ St. Landry and surrounding areas have one thing in common: they are all superb chefs who serve up delicious, old-fashioned cajun cuisine, and Roux is no exception.
So, Roux agreed to help us with this Feasting on Agriculture segment by sharing his culinary expertise and his favorite gumbo recipe.
Thank you to Roux and Michael for offering such warm, cajun hospitality on a cold winter day!
- Kristen Oaks-White
Kary’s Roux Cajun Style Boneless Chicken & Sausage Gumbo
½ gallon of water
½ gallon low sodium chicken broth
½ jar of Kary’s Original Dark Roux, 16 oz.
3 lbs. seasoned boneless skinless chicken thighs cut in half
1 lb. smoked sausage cut into bite sized pieces
2 cups onion chopped
1 cup green bell pepper chopped
½ cup chopped green onion
¼ cup chopped parsley
2 cloves minced garlic
Directions:
Add water and broth to stock pot and heat to a boil. Once boiling, add Kary’s Original Dark Roux and stir until the roux is completely dissolved. (Tip: When adding roux to the water, add enough to reach the desired final consistency. Ingredients will release water that will reduce down during the cooking process. After roux is completely dissolved, add chicken, sausage, onions, bell pepper and garlic. Bring to a boil and reduce to a slow rolling boil. Cook for 1-1 ½ hours, stirring occasionally. Add in green onion and parsley and let cook for another 10 minutes. Season to taste. Serve over rice. (Serves 10-12)
