Shipping Date July 8th - July 10th
The is a pre-order sale for items which are currently sold out. Production is planned for late June with an estimated shipment date between July 8th and July 10. If in-stock items are included on the same order they will not ship until the entire order is ready to ship.
Original and Boil Bomb are flavorful bases that captures the essence of coastal cooking, where seafood is fresh and plentiful. We crafted these recipes from a carefully selected mix of herbs and spices in tomato base sauces that can serve as the starting point for many authentic southern dishes. This style of cooking coupled with aromatic staples like bell pepper, onion, garlic, celery and cayenne pepper are the base components which makes Chilau a perfect base for many types of seafood stews.
It may have started in Tampa, but the flavor you'll experience in Chilau embodies the essence of coastal cities and legendary food districts like New Orleans and South Carolina.
- Bold Low Country / Gulf Coast Flavor with celery, bell pepper, onion, garlic and spicy kick of cayenne pepper
- All natural - Zero MSG or High Fructose Corn Syrup
- Fat: 0g
- Carb Range: 1g - 3g
- Sodium Range: 180mg - 500mb
Water, Tomato Paste, Spices, Sea Salt, Granulated Onion, Granulated Garlic, Cayenne Chile Powder, De Arbol Chile Powder, Lemon Juice (lemon juice from concentrate, lemon oil), Turbinado Sugar, Distilled Vinegar, Extra Virgin Olive Oil, Natural Flavor (custom blend of spice extract)
Water, Seafood Seasoning (spice, sea salt, onion, garlic, coriander, celery seed, black pepper, cayenne pepper, bay leaf), Cayenne Mash (cayenne peppers, salt), Tomato Paste, Spices, Distilled Vinegar, Annatto Powder, Natural Flavoring (custom blend of spice extract)
- Flavor Enhancer
- Soup and Stew base
- Add to Gumbo, Seafood Boil, Stew, Curry, Spaghetti Sauce, Chowder and dips for an amazing flavor upgrade
The Chilau brand was inspired by the traditional dish known only in Tampa and Florida coast called Crab Chilau. As the legend goes Crab Chilau (Cangrejo Enchilado) was first introduced by Cuban immigrants who voyaged to Tampa to work the cigar factories in the Ybor City District, once known as the Cigar Capital of the World. During the 1920's Ybor City was a melting pot of ethnic fusion and culture as Cuban, Spanish, Italian and African American residents embraced the dish and put their own unique spin on it. More history here