Cajun Dirty Rice

Cajun Dirty Rice
Cajun Dirty Rice - 7 oz bag - All Natural
Cajun Dirty Rice - Nutrition Panel
Product image 1Cajun Dirty Rice
Product image 2Cajun Dirty Rice - 7 oz bag - All Natural
Product image 3Cajun Dirty Rice - Nutrition Panel

Regular price $5.99

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Manitou Trading Company

Cajun Dirty Rice Blend is a flavorful and slightly spicy blend of rice with traditional seasonings and vegetables. We created this mix of herbs, spices, vegetables and aromatics for a quick and easy but flavorful side dish to add to your Southern-style cooking.

  • Light golden colored rice with green and red herbs and spices
  • Savory, piquant, herby vegetable flavors
  • Quick cooking time
  • Vegan/Vegetarian
  • Add ground, sautéed chicken livers for a more authentic version or serve as is for a delicious vegetarian take on Cajun Dirty Rice
  • All natural
   

Ingredients

Rice, Kaniwa, Bell pepper, Salt, Contains 2% or less of Onion, Celery, Spices, Paprika, Canola oil, Garlic, Sugar.

Suggested Uses

  • Cook and enjoy as a flavorful side or main dish
  • Add sliced sausage and red beans for a traditional New Orleans dish
  • Use as a stuffing for peppers, tomatoes or roast poultry or meats
  • Use as a base rice for jambalaya or hoppin' john, or as a bed for shrimp creole or crawfish étouffée

Basic Prep

Bring 2 cups of water or stock, 1 tablespoon butter and 1 cup Cajun Dirty Rice to boil. Stir, then reduce heat and simmer, covered, until rice is tender, 14 to 18 minutes. Let stand 2 to 3 minutes. Fluff with a fork and serve.

Story

Our Cajun Dirty Rice is a custom blend of white rice with traditional southern ingredients to make a flavorful and slightly spicy side dish.

We mixed our parboiled white rice with the essential "Holy Trinity" of Cajun and Creole cuisine - celery, bell peppers and onions. We added spices and aromatics of sea salt, parsley, cayenne and our own special Cajun Blackened Seasoning to achieve pleasingly piquant flavor.

Authentic Cajun Dirty Rice is a labor-intensive dish which starts with sautéed chicken livers and gizzards that are ground or minced into rice, giving it a "dirty" appearance.

Our version is a mild, cayenne-pepper-accented rice blend that appeals to many palates with no meat products. We designed this blend with versatility and full flavors to be enjoyed as is or to be used as a base for traditional Cajun and Creole dishes.

Chilau History

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Tampa Bay Ybor City picture collage

The story of Chilau in Tampa is more folklore and legend vs. documented history that I have been able to find. Outside of speaking with many area families and a few articles which covered Tampa Bay culture. The dish has mostly gone hidden and kept in the confines of each family who continue to make it to this day. It's such a well kept secret I thought my gramma created it, I didn't even know how to spell the word. Boy was I in for quite a surprise when I began to research learn the rich history of this dish and the ethnic cultures which played such a huge role in what it is today.

Crab Chilau, Shelah, Shalla

Cuban, Italian and Spanish immigrants arrived in Tampa Bay in the late 1800's to work the factories in the Ybor City District. Once known as The Cigar Capital of the World, by the 1920's Ybor City was an epicenter for ethnic culture and fusion cuisine. As blue crabs were plentiful in the waters of Tampa Bay it quickly became a cheap go-to source of food for area families. Cuban residents introduced Crab Croquettes (Tampa Style Deviled Crab), which became the signature street food that remains true to this day.

Another little-known dish called Cangrejo Enchilado (Crab Stew) was also introduced. Somehow, through mixing of cultures, recipe swapping and all the magic that happens when cultures collide, Crab Enchilado got shortened to simply Crab Chilau, pronounced "Shalla" or "Shelah" by many families. The macaroni factories and Italian diaspora had something to do with spaghetti becoming the staple foundation for the original dish while Spanish and African American families brought more spice variations and that Gulf Coast / Low Country depth.

The core to this coastal style of cooking coupled with aromatic staples like bell pepper, onion, garlic, celery and cayenne pepper are the base components which makes Chilau Sauce a perfect base for many types of seafood stews. I love celebrating Tampa Bay and Ybor City Culture, but this flavor also captures the essence of coastal cities and legendary food districts such as New Orleans and South Carolina.

The story of this brand may have began in Tampa, but as our customers have spread across the country Chilau is quickly becoming the 1# flavor base for rich and bold flavor in Seafood Stews, Gumbo, Chowder, Boils and Fried Seafood. 

Grab a bottle of Chilau!

Our Story

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Meet the Andersons. Cool guy in the sunglasses is Michael (founder), Wife Karen, Son - Chase, Daughter - Mia
Meet the Andersons. I'm the cool guy in the sunglasses Michael, Wife - Karen, Son - Chase, Daughter - Mia. 

To me it’s all about family! I grew up in a big family, half from Plant City, FL a small town just outside of Tampa, the other half from the heart of Tampa Bay (Ybor City). My dad was raised in the Ybor City district of Tampa, 11th Avenue to be exact. ( The 11th Avenue  Gumbo flavor was inspired by the street he grew up on and my Grand Daddy's Gumbo).

My family is very close, growing up we all gravitated to my gramma’s house every Sunday for dinner after church. My grand daddy was there too and still is but we always referred it as Gramma’s house! :) I was known as the big eater and would always sit patiently at the edge of her kitchen counter waiting for the dinner bell to ring. I didn’t realize until years later how much I learned to cook by sitting and watching. To this day I have a photographic food memory. I see it once and I can make it.

My gramma's legendary dish, which I thought she made up for most of my life was called “Crab shalla” as its pronounced in my family. She only made it on special occasions and celebrations. While everyone fought for the crab and shrimp in the pot I was content with the sauce and sides like corn, sausage and potatoes. It’s served over spaghetti and always with buttered Cuban bread. Some of my fondest memories growing up are centered around the antics of my cousins, aunts and uncles as they schemed to get first position on that pot, which usually ended with someone getting hit with a spoon or fly swatter. No one touched my grandma’s pot until she was good-and-ready, and that’s true to this day.

I was raised eating this iconic dish and I finally got the courage to attempt to make it myself in college in 2003. The Tampa Bay Bucs were in the Superblowl and I threw a watch party for my college roommates and friends in Tallahassee, FL. I spent an hour on the phone with my gramma trying to get the flavor right... she doesn’t measure, It’s all soul, love and non-stop tasting. Her tastebuds know the exact moment when it’s time to stop seasoning, a skill which I developed over the years.

Fast forward 12 years. I was 6 years into growing Spice Crafters LLC. At this point I had chased my passions for food and developed a unique skill for developing fusion spices and seasonings. I was exhibiting at the 2015 Fancy Food Trade Show in NYC when I got inspired by the dynamic cultural sauces I saw being exhibited. I thought to myself, I should make a sauce..., but what? I left the trade show and flew from NYC to LA for a family vacation.

 

My son was two at the time and we would announce that we were expecting our daughter Mia on that trip. What a great time! 

Before we headed home we went to my Uncles house for dinner, that's him wearing the blue hat above on the left. During dinner my Uncle raved about how much he loved Crab Chilau and couldn’t wait to get back to Florida so that he could get his long awaited fix. I thought to myself, "he shouldn’t have to wait years to experience it again, he should be able to have Chilau right here in LA." The seed was planted.

After leaving LA with my new inspiration I worked for 12 months to replicate my grandmothers recipe from scratch with a single spice blend and all-natural ingredients. Though her recipe is legendary my knowledge of the spice market and unhealthy ingredients in some of the seasonings she often used, I knew I wanted to elevate the spices with healthier higher quality options. Around the same time I was shocked and surprised to learn we were not the only family to make Chilau and that my gramma was one of many who made this iconic dish. 

In 2016 with a newborn and a dream I launched a crowd funding campaign and successfully raise the funds to develop Chilau Sauce! See Original Video I used below. 

 

 My grandmother Minnie Hallback is a straight shooter and pulls no punches. So naturally, I wouldn't launch this sauce until she gave me the seal of approval. After months of perfecting the recipe, I was finally brave enough to go to her for the final taste test... She loved it! In fact, she now uses the sauce to make her Crab Chilau because it saves her time without sacrificing her sauce's authentic flavor.

The core to this coastal style of cooking coupled with aromatic staples like bell pepper, onion, garlic, celery and cayenne pepper are the base components which makes Chilau Sauce a perfect base for many types of seafood stews. I love celebrating Tampa Bay and Ybor City Culture, but this flavor also captures the essence of coastal cities and legendary food districts such as New Orleans and South Carolina.

The story of this brand may have began in Tampa, but as our customers have spread across the country Chilau is quickly becoming the 1# flavor base for rich and bold flavor in Seafood Stews, Gumbo, Chowder, Boils and Fried Seafood. 

Grab a bottle of Chilau!

Chilau Ingredients

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Chilau Seafood Sauces and Seasonings are made with all-natural ingredients. I take great pride in crafting a quality product with fresh wholesome ingredients I'm proud to share with you. ~ Michael

Note: "Natural Flavor" is a custom blend of natural spice and chile pepper extracts crafted specially for Chilau.

Original Chilau

Ingredients: 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 (A custom blend of Spice and Chile Pepper Extracts)

Florida Citrus

Ingredients: Water, Tomato Paste, Orange Juice Concentrate, Spices, Sea Salt, Granulated Onion, Granulated Garlic, Cayenne Chile Powder, De Arbol Chile Powder, Lemon Juice (lemon juice from concentrate, lemon oil), Turbinado Sugar, Extra Virgin Olive Oil, Natural Flavor (A custom blend of Spice and Chile Pepper Extracts). 

11th Avenue Gumbo

Ingredients: 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 Flavors (A customblend of Spice and Chile Pepper Extracts), Sassafras Leaves.

Boil Bomb

Ingredients: 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 (A custom blend of Spice and Chile Pepper Extracts). 

Original Seasoning

Ingredients: Spice, Coriander, Paprika, Onion, Sea Salt, Garlic, Celery Seed, Black Pepper, Cayenne Pepper, Bay Leaf 

Garlic Pepper Seasoning

Ingredients: Sea Salt, Garlic, Spice, Coriander, Cayenne Pepper, Celery Seed, Ground Ginger, Black Pepper, Bay Leaf, Chipotle Pepper   

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I guarantee you will love Chilau or your money back! 100% Guaranteed!      ~ Michael 

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