frequent reflexive pronouns. Even in English, the lyrical Cajun cadences are heard: “He makes good gumbo, him.” Or “Evangeline, she don’ cook like her sister.”
Soileau didn’t just bring his Cajun country charm and speech to central Illinois; he’s brought his own unique versions of Cajun seasonings which he and his wife, Amy, have begun producing and marketing. Amy, originally from Pennsylvania, has enthusiastically adopted her husband’s native cuisine. “The Dirty Rice plated with a fried pork chop and corn-on-the-cob looked so good when I fixed it, I just had to take a picture of it! I guess I’m weird that way,” she told me. No, Amy, you’re not weird – you’ve just become a true Cajun.
Avery’s hometown is Crowley, Louisiana’s official rice capital. There’s an annual Rice Festival, a Rice Hotel, a Rice Casino, and even a Rice Museum. Lots of rice also means lots of crawfish. That’s because every fall after harvesting, the rice fields are flooded and stocked with crawfish. As a young man, Avery worked in both the rice fields and crawfish “ponds.” Four years ago, a back injury forced him to begin looking for other ways to make a living. That’s when he decided to begin selling his own spice blends. “Everybody cooks back home,” Soileau says. “It’s in my blood. I’ve been cooking since I was a kid – I even had my own cookbook.”
There are many Cajun spice blends, some available locally. The Soileaus say what sets theirs apart is the quality of the raw spices they use: “We tasted spices from lots of companies until we found the best.” Their blends also contain no sugar or MSG, and have only half as much salt as most others. It’s also finely ground, eliminating any gritty texture. Currently the Soileaus offer a Chili Seasoning Mix and “Bayou Blend,” an allpurpose seasoning with dozens of uses, from simple dips and spreads, as a popcorn or chip topping, to an ingredient in recipes such as the Dirty Rice below.
Soileau’s Seasonings are sold in many local stores, including Food Fantasies, Robert’s, Cook’s Spice Rack, the Corkscrew, County Markets and The Country Market. The Soileaus give frequent demonstrations; call 217-984-9116 to find out where and when. That way you’ll not only be able to taste their recipe, you can close your eyes, listen to Avery talk, and imagine you’re down on the bayou, too.
Contact Julianne Glatz at [email protected].
