YUMMY RECIPE

Want to look like you've slaved over the stove for hours , but, really have only opened a jar and added some stuff? We love the "lowcountry produce" line that we brought in last spring. We've had it long enough to try mant items many ways. It's well priced and yummy! So here's a recipe for an ULTIMATE GUMBO . We've made it as written, but, have also just heated and added leftover shrimp,lobster, chicken-whatever- with linguica and chorizo left from a clam boil ( we're on cape cod) . It tasts great , is easy, and different. The recipe is below, come in or order from mbrann.com , and let me know what you think. M

GUMBO

This is a tasty and easy recipe using our 'Lowcountry Gumbo'!

32 oz jar of 'Lowcountry Produce Gumbo'
1/2 pound of cooked & diced Andouille sausage
1/2 pound of peeled & deveined raw shrimp
1 pound lump crabmeat (not jumbo lump)
1 box of your favorite rice

First - Cook your rice (according to directions on box) and let it sit, covered
Second - Pour jar of 'Lowcountry Gumbo' into a large pot and bring to a simmer.
Third - Add the cooked sausage and raw shrimp.
Fourth - Stir very gently for about two minutes.
Fifth - Add the crabmeat and gently stir only long enough to mix with Gumbo.
Sixth - Cover pot and continue to cook for another minute and a half.

Serve over rice & enjoy!!

Variation: Substitute 1/2 pound of scallops or any firm white fish (such as halibut or grouper) for the Andouille sausage. If using fish, please dice the fish into 1 inch cubes before adding to the Gumbo. Cook as explained above.

Variation: Combine 1 pound of cooked & diced Andouille sausage (or your favorite sausage) with 1 pound of raw, diced, boneless chicken breast. Please dice the chicken into 1 inch cubes. Add to simmering Gumbo and cook for 6 minutes.