Extra Dirty Rice

For those who have never cooked dirty rice before this is very simple and quick to make. Usually made with the cook's preference for meats, onions, bell peppers, celery and garlic, I kept it simple this time around with ground turkey. All the bold seasonings and kick needed is already crafted into the rice, as you can see from its deep orange/red color. Decide on the extras you want to add and prepare to dig in within 30 minutes for this easy dinner recipe! Many cultures have their own version of meat and spice infused rice dishes and our Extra Dirty rice allows you to play across the cultural lines, from Cajun Creole country down the Southern east coast and into the Caribbean, its all in there! Use this recipe as starter, but make sure to experiment and Put Your Spin on it! 

Chicken and (Southern Red) Rice

I'm kicking off the Thanksgiving season with one of my favorite one pot meals – Chicken and (Red) Rice! It's another one of those meals that's so easy to make yet it tastes like you worked all day to get dinner on the table. Our new Southern Red Rice complements the chicken perfectly – it adds an extra kick of flavor without being overwhelming or heavy. I love how this recipe combines Latin flavors with Southern style cooking to create a dish that tastes like comfort food meets Latin cuisine. The result is a twist on classic comfort food that tastes amazing alongside turkey or other holiday fare.

3 Meat Chili with Sour Cream Remoulade topping

The trick is knowing which type of chili to make. There are so many different types, such as vegetarian, turkey, beef, and even vegan. However you like it best, there's a chili recipe for you during this cold time of year. This 3 meat chili with Chilau will certainly knock your socks off! Adjust the meat to your preference or go vegetarian by adding more hearty vegetables. The sour cream remoulade is a game changer that will eventually be the topping on everything you cook. 

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!
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