The cooking style of seafood stew varies from city to city, each using their own unique twist. Every coastal area has a signature seafood stew and west coast Cioppino, popular in San Francisco, is one of them. I noticed the similarities to Tampa Style Crab Chilau so I decided to give it a shot, the results were amazing! I used mussels, clams, Dungeness crab and salmon, then served it up with some crusty bread! Click the link for the full recipe!
Very similar to Paella this seafood rice with lobster, shrimp, mussels, and sausage is super easy and very flavorful. Get creative with the seafood and veggies you add for virtually unlimited flavor combinations! I like to add a little Pepper-Sauce to spice things up!
There is nothing that compares to Shrimp'n grits! With this recipe, I decided to take it a step further by frying the shrimp and using a Citrus Glaze also use in the Snapper Recipe. Topped over grits the flavor excellent!
Snapper, in general, is highly celebrated in the Caribbean and this pan-fried approach lends itself well to large family dinners. The Citrus glaze is sweet and garlicky with a little heat that really brings out the flavor of the fish. Serve with rice, grits or straight up! Delicious!
Our take on the roux based New Orleans style gumbo takes a little longer than our usual 30-minute recipes but you will be delighted at the flavor Chilau Sauce adds with the concentrated "Trinity" flavor in Chilau Gumbo!
If you have never had seafood curry you must try this recipe. Following the same 2:1 ratio as other chilau sauce preparations this recipe features the addition of Coconut Milk and Curry Powder. Feel free to get creative and adjust the meat and veggie to your preference!
This recipe adds a new twist on the traditional Tampa style Crab Chilau with the addition of Dungeness Crab. It's a little less sweet compared to blue crabs but the amount of meat surely makes up for it!
I'll be honest, prior to this recipe I never liked oysters. I'm stilling working my way up to eating them raw, but grilled with Chilau Sauce, butter and parmesan cheese was unreal! Simple recipe with amazing results!
24K Mac'n Cheese (Seafood Mac'n Cheese) was an idea I had when thinking about the ultimate side item to bring for Thanksgiving dinner. Special occasions call for the special treatment with lobster, jumbo shrimp, scallops and lump crab meat. The addition of Chilau added the perfect amount of kick and bold flavor! It was a hit! Must try!
This recipe is a spinoff from our cornbread deviled crab recipe but in the form of a meaty crab cake. Use as much blue crab meat as you like! With the addition of Chilau Sauce, it's like a crab cake that already has the hot sauce cooked into the center with that authentic gulf coast flavor!
My take on a classic conch fritter recipe from the Bahamas with a new twist using the batter to fry up some delicious shrimp! Feel free to use the same batter recipe to make traditional fritters with conch, crab meat, lobster, shrimp or whatever deliciousness you want to throw in there!
Tampa Style Deviled Crabs are a unique and delicious street food item that was birthed in Ybor City (Tampa, FL) during the same era that gave Crab Chilau is popularity. This recipe is not intended to mimic that exact recipe but is a new twist on the classic with sweet cornbread interior and the spicy kick of Chilau Sauce and Crab Meat!!!!
Put away the pots and grab some skewers, foil and Chilau Sauce. The seafood feast is all about feeding the crowd with marinated shrimp, blue crab, snow crab, smoked sausage and corn. This preparation will surely make you an all-star at your next tailgate or bbq.
I say "cajun style" because this chilau based recipe tastes better than the cajun pasta at your favorite restaurant, and you can make it in 30 minutes in your own kitchen. I went with Shrimp and Smoked Sausage but feel free to Put Your Spin On It!
This by far is my favoriteChilau Sauce recipeaside from Tampa Style Crab Chilau, it's also the easiest. I was inspired to make it after a visit to New Orleans and tasting a creamy crawfish soup whipped up by myfriend'smom! I named it Bisque-Touffee because at first taste I was like, "this tastes like a New Orleans style bisque" and my wife, who attended college in Louisiana, said, "naaaah that's étouffée!" Needless to say, we got a compound word and an amazing recipe!