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