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Pig Stand Cajun BBQ Sauce
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This is a real original Cajun BBQ Sauce
It doesn't get any better than this!
And here's a little Cajun History about this delicious BBQ Sauce and the Pig Stand Restaurant in Ville Platte where it was created...
With credits to a local website: www.CountryRoadsMagazine.com
The Pig Stand. Written by Jamie Renee White
Swapping stories and passing plates at Pig Stand.
The pantry in my house when I was growing up always guaranteed a few bottles of Pig Stand Barbeque Sauce.
It’s no ordinary barbeque sauce. It’s mustard-based rather than tomato-based, so its color is something like the color of clay bricks. It’s not sweet, but savory and richly flavorful. And despite its savory taste, when it’s used in cooking meat, the meat tastes smoky and sweet. And the tangy sauce over the sweet meat is a barbeque experience quite unlike any other.
The reason we always had a bottle of this sauce in our pantry is because my mother is from Ville Platte. If you’re familiar with the area and the Pig Stand restaurant in the town, you need no further explanation.
For everyone else: Pig Stand was for a long time one of the only two restaurants in the once tiny, now steadily expanding, town of Ville Platte.
“It’s kind of the fabric of Ville Platte. For years before there was any Sonic or McDonald’s or anything like that, the Pig Stand restaurant stayed open about twenty hours a day, except Mondays,” explained Kary LaFleur, the owner of Pig Stand Barbeque Sauce and Kary’s Roux—his father was co-owner of the Pig Stand restaurant for thirty years.
And luckily, just as I was getting interested in the history of the Pig Stand, the bottle of sauce in my mother’s kitchen had run dry. I drove out to Ville Platte to meet up with her, my aunt, and three of their friends for lunch at the Pig Stand.
The barbeque chicken was succulent and tender. And all of the dishes we tried, including the smothered pork and other unique traditional Cajun dishes like meatball stew and ponce, were all seasoned with just enough heat and salt to pair the tender meat, smoky and sweet, in perfect measure. (Ponce is a kind of sausage made by sewing up fresh pork, spices, rice, and vegetables inside a pig’s stomach, then baking or steaming it for several hours.)
The restaurant was, as usual, full of folks from Ville Platte, and surrounding areas, and a few out-of-towners, swapping stories and catching up. My lunch companions told Ville Platte stories too, accented with graceful animated gestures and genuine laughter. They’d often gesture across the table in a delicate forward wave, as if they would touch me on the arm if closer, and explain off to the side of the conversation how the person they’d just mentioned was related to me.
They showed me the cast iron stove, now out of use, with its metal chest puffed proudly where it sits in the corner, too revered to ever be removed. Through their stories, I could almost see a man in a paper hat with a spatula, flipping hamburgers as these ladies rushed in, giggling as a group of young girls after a night dancing with soldiers at the Evangeline Hall, the old local dance hall.
It’s only fitting that, as Ville Platte continues to grow in size and population, Pig Stand grows right along with it. Driving home from Ville Platte after lunch on the sunny Saturday, I felt a strong sense of place, of roots, and a strong optimism about dinner that night: leftover barbeque.