Louisiana Family Brings Cajun Spice To Bristol

BRISTOL, Tenn. – A spicy Cajun seasoning that originated in Louisiana’s bayou country is finding its way onto Bristol store shelves.

Avery Soileau (pronounced swallow) moved to the area about nine years ago from Crowley, La., in Arcadia Parish. It was there he met his wife, Amy, who was originally from Pennsylvania.

The two say they received tapes of Fred Potter preaching sermons at Brookside Baptist Church. The preacher so moved them they decided to sell everything they owned and move to Bristol.

A severe back injury prevented Soileau from being able to do physical work, so he and his wife decided to draw on his childhood experiences of cooking at home to create unique seasonings and mixes.

“Anyone can sit around and cry the blues, but there’s too many things to be optimistic about,” he said.

About three months ago, the couple walked into Philadelphia Grill on Bluff City Highway and asked owner Donna Hilzendager if they could work out a deal to use part of the kitchen to mix and package the seasonings.

“It’s unheard of what she did,” Soileau said. “She started letting us come in one day a week and didn’t charge us a thing.”

Though they plan to create and sell more concoctions, The Bayou Blend, a seasoning made mainly from cayenne pepper, already is on shelves at D&D Country Store, Simply Delicious and Unique Cake & Catering.

“We’re already sending cases of this back to Louisiana,” he said. “We’re waiting for our big break – after that, we’ll be on our way.”

Avery Soileau said their first product is “Goute Si Bon,” or tastes so good, in English.

The couple has four children, and their oldest, Zachary, 12, has been helping mix the ingredients. The others soon will be involved as well.

“Zachary was working the other day and he looked at me and said, ‘Mom, I feel like I’m working at a real job,’ ” Amy Soileau said. “And I told him, you are. This is a real family business, and I guess our dream would be to own our own restaurant.”

Hilzendager also has the seasoning for sale at her counter, and the spicy product also has been placed at each table in the restaurant.

“I know what it’s like trying to start a small business,” she said.

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