Sola Cajun Seasoning Crawfish Etouffee




¼ lb.             Butter

2 C.                 Onions, chopped

1 C.                 Celery, chopped

½ C.               Bell pepper, chopped

2 cloves        Garlic, minced

2-3t.              SoLa Cajun Seasoning

                        Salt to taste

2                     Bay leaves

1 lb.               Crawfish tails with fat

2T.                  Flour

½ C.               Water

½ C.               Chicken broth or stock

                        Green onion tops, chopped



In a large skillet, melt butter. Saute the vegetables for 10 to12 minutes. Add the SoLa Seasoning and salt. Add bay leaves and crawfish tails with fat and sauté on medium for 5 minutes. Add flour dissolved in water and chicken broth or stock. Simmer for another 10 minutes. Remove bay leaves and serve over rice. Add chopped green onions as a garnish. Serves 4-6


Sola Cajun Seasoning Shrimp Gumbo 





½ c.    Vegetable oil

½ c.    All purpose flour

3 c.     Onions, chopped (approx. 1 large onion)

1 c.     Bell pepper, chopped

1 c.     Celery, chopped

2         Cloves, garlic, minced

2 T.     SoLa Cajun Seasoning (use 1T. if you want it milder)

1 T.     Salt

2-3     Bay leaves

1½ c.             Okra (fresh or frozen, thawed)

12 oz Smoked link turkey sausage (or Andouille, if you would like a spicer sausage)

6 c.     Chicken broth (reduced sodium)

2-3 lb            Raw, peeled shrimp

3         Green onions, chopped



To make a quick roux: Whisk vegetable oil and flour in a heat-proof 1 or 2 quart Pyrex measuring bowl. Cover and put in the microwave oven for 5-7 minutes. Check after 4 minutes and stir. Roux should be a dark caramel color when ready.  


Transfer roux to a large pot on the stove at med-high temperature. Add onions, bell pepper, celery, garlic and SoLa Cajun Seasoning to the roux and cook until tender but not brown.   Add okra and sausage; cook 2 minutes. Pour in chicken broth; bring to a boil, then reduce to simmer for 45 minutes. Add shrimp and simmer for 15-20 additional minutes.


Hint: The gumbo is really better made the day before serving.


If you are making the gumbo the day before serving, omit the shrimp, cool and put gumbo mixture in the refrigerator, covered. Add shrimp on the day you are serving and follow above directions. Serve over rice. Add chopped green onions on top of the gumbo. Serves 8-10 people


Sola Cajun Seasoning red Beans and Rice




1lb     Dried red kidney beans

1         Ham bone with left over ham (or 1 lb smoked ham pieces)

6 C      Water

2lb     Link smoked sausage (1lb Andouille+ 1lb regular or turkey             sausage) cut into 1 inch pieces

1         Large onion, chopped

1t        Worcestershire sauce

2T       SoLa Cajun Seasoning

1         Bay leaf

Salt to taste



Soak beans overnight. Drain. In a large Dutch oven or heavy pot, add all ingredients except salt. Bring to a boil. Reduce heat to med-low and cook slowly for 2-3 hours, stirring occasionally. If necessary, add water if beans are not tender. During the last hour of cooking, mash some of the beans to make a thick gravy. Serve with rice. Yield: 6 servings



Sola Cajun Seasoning Garlic Shrimp 






4 Dozen        Large fresh shrimp, peeled

1/3 C.            Olive oil

4t.                   Dried (or ¼ C. chopped fresh parsley

4t.                   SoLa Cajun Seasoning

5 Cloves       Garlic

½ C.               Butter or margarine, melted

1C.                  Breadcrumbs

1C.                  Freshly grated Parmesan cheese


Arrange peeled shrimp in an 11x17 inch baking dish. Pour oil over shrimp. Combine parsley and next 3 ingredients and sprinkle over shrimp. Cover and bake at 300 degrees for 15 minutes. Turn shrimp over and drizzle with butter. Sprinkle with breadcrumbs and cheese. Bake, uncovered, 5 to 10 more minutes. Yield: 4 servings