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!


  • 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


    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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