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Etouffee the Chilau Way

Etouffee - pronounced (uh-too-fay) French for "smothered," etouffee is a dish of seafood or meat simmered in roux sauce. A style of Creole cuisine mainly produced in the U.S. state of Louisiana, Etouffee is a dish that is often served with rice or boiled potatoes. Basically, if you’ve never tasted it before, it’s a dish full of vegetables, shrimp, and shellfish smothered in a Cajun-style sauce made from roux and tomatoes. The dish is seasoned with onions, celery, bell pepper, green onion, garlic and herbs. There are many ways to make Etouffee but one of the simplest yet delicious version is this Chilau way.

Chilau Marinated Oven Roasted Chicken

Roasted chicken is a staple weekday meal in my family and super easy to prepare. Marinating in Chilau for 24 hours gives it an unbelievable depth of flavor. Great recipe to served pulled on tacos, over rice or an amazing salad. You have to try it!

Chilau Marinated Fritter Fried Shrimp

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! 

Chilau Crab Cakes

Crab cakes, crab cakes, crack cakes! Lets talk about crab cakes! When I decided do a traditional Maryland style crab cake using Chilau my first focus is always to simplify the recipe and let Chilau do all the heavy lifting flavor-wise. They turned out excellent and this recipe will make 8 to 9 nice sized cakes with a wonderful crust. Make sure you try the Remoulade topping, its a game changer!   

Chilau Loaded Baked Potato with Scallops and Crawfish

This is nothing like a loaded baked potato with the works! For this version I decided to go with a familiar Chilau base of heavy cream and our original sauce. While many proteins would shine in this recipe, scallops and crawfish tails was were the perfect complement to the bell pepper and onion in the base. The juice soaks in nicely for bold flavor in every bite! This recipe is meant for inspiration. Use your creativity to make it your own. Beef, Lamb, Chicken, Pork or all veggies are all options.

Chilau Cast Iron Smothered Salmon Steaks

Cast iron seared and smothered salmon steaks will make you question if you need any other source of protein. The flavor is simply incredible with onion, peppers and sauce over rice. It's super quick to prepare and only takes a couple ingredients. The perfect week night meal or even for special occasions. 

Garlic Pepper Shrimp Scampi on the grill

Shrimp Scampi is a favorite for most seafood lovers. This dish on next level consists of plenty garlic, butter and our Chilau Garlic Pepper Seasoning. If that wasn't enough the subtle touch of smoke from the cast pot pan in a weber kettle took these shrimp over the top! You have to try it! 

Roux based Seafood Gumbo with Dungeness Crab, Shrimp and Smoked Sausage

  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! Add a little Boil Bomb for an additional POW of flavor!

24K Seafood Mac'n Cheese with Lobster, Shrimp, Scallops and Crab Meat

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!

Deviled Crab Corn Bread Dressing with Chilau Sauce

One of my favorite foods during Thanksgiving and Family dinners is cornbread dressing (stuffing), usually enjoyed next to a juicy turkey or succulent collard greens. This twist on the Tampa Bay staple Deviled Crab ads a new twist to dressing that makes for the perfect side item to spice things by adding crab and kick to the party. Feel free to put your spin on it with choice of meats, veggies, and seafood. The pan will disappear fast so make sure you get your corner first! :)

Marinated Pan Fried Snapper with Citrus Glaze

Red snapper, in general, is highly celebrated in the Caribbean and this pan-fried approach lends itself well to large family dinners and celebrations. 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!

Garlic Crab Boil with Dungeness Crab, Shrimp, Mussels and Clams (GUMBOIL)

When originally creating this recipe my goal was to show the Chilau Heads (cooking group) they could experience an a...
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