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SWAMP POP ARROW-CIRCLE-RIGHT Swamp pop emerged as Louisiana’s answer to rock ‘n’ roll in the 1950s and 1960s. The fusion of rock ‘n’ roll, rhythm and blues, country, and Cajun and Creole influences spoke to the heart

KARY’S ROUX ARROW-CIRCLE-RIGHT Kary Lafleur’s journey in the food industry traces back to his roots. Born into a lineage of chefs, he inherited his love for cooking from his father, Archange Lafleur. During World War II, Archange Lafleur served as a chef in the United States Army, honing his skills under the most demanding conditions. After the war, he settled in Ville Platte, Louisiana and opened the Pig Stand Restaurant, a local institution that would thrive for three decades. The restaurant was renowned for its barbecue plates, which Lafleur dressed with his own Cajun style sauce. In 1963, he began bottling and selling Pig Stand Bar-B-Q Sauce. Then in 1975, Archange was struck by the idea of marketing a ready-made roux after customers repeatedly asked to buy small quantities from the restaurant. Archange and Kary created Kary’s Roux, a traditional dark Cajun roux made from flour and oil, cooked slowly until it is the perfect color. Kary’s Roux is a convenient solution for home cooks eager to savor the flavors of Cajun cuisine without spending hours in the kitchen. 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 Bar B-Q Basting Sauce, Pig Stand “Hot” Bar-B-Q Sauce and Queen Bee All Purpose Seasoning.

and soul of the region. At the Swamp Pop Museum, housed within a century-old railroad depot, visitors can immerse themselves in the history and legacy of swamp pop. There are stage costumes, rare memorabilia and a wall of fame adorned with autographs of the genre’s luminaries. The Ville Platte recording studios of Floyd Soileau, whose Swallow and Jin labels introduced many stars and hits between 1957 and 1975, were central to swamp pop’s rise to prominence. Soileau’s famed record shop, once a fixture on East Main Street, served as a hub for musicians and enthusiasts alike until 2013, when it transitioned into an online enterprise — continuing to share the magic of swamp pop with the world.

VILLE PLATTE ARROW-CIRCLE-RIGHT Ville Platte, or “flat town,” is the largest city and parish seat of

Evangeline Parish. It is named for the area’s relatively horizontal topography. Ville Platte holds dual titles: It’s both the

“Smoked Meat Capital of the World” and the “Swamp Pop Capital of the World.” Le Festival de la Viande Boucanée or, as it’s commonly referred to, the Smoked Meat Festival, has been held every year in Ville Platte since 1992.

SLAP YA MAMA ARROW-CIRCLE-RIGHT It all began in the bustling kitchen of the Walker family’s deli. Dissatisfied with other Cajun seasoning blends on the market, the Walkers took matters into their own hands and made their own

mix of salt, pepper, red pepper and garlic. Soon, requests to purchase the seasoning blend poured in, so the Walkers started selling jars of their seasoning to sprinkle on everything from meats to vegetables. Encouraged by the response, they made a bold decision: to share their seasoning blend with a wider audience. And so, Slap Ya Mama Cajun Seasoning was born. The Walkers unveiled their creation to an eager crowd at the Smoked Meat Festival. Today, Slap Ya Mama Cajun Seasonings is a household name.

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