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Creamy Seafood Bisque-Touffée. It's kinda like bisque and kinda like étouffée

This by far is my favorite Chilau Sauce recipe aside 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 my friend's mom!  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!

Featured on the bottle!

 Ingredients

  • 1 Cup Chilau Sauce
  • 1 Cup Heavy Cream
  • 1 Cup Seafood Stock
  • 1 Tsp Lemon Juice

  • Choice of seafood 1 to 2 lbs 
  • Salt to taste

    Preparation 

    1. Combine sauce ingredients
    2. Simmer 20 min over medium heat
    3. Add Seafood or meats
    4. Simmer additional 10 min

    5. Serve over rice or as a soup
    TIP: This recipe tends to be a little thin but if you like it a little thicker cornstarch in cold water does the trick! 
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