Clam Shack Gumbo
Original price was: $9.29.$8.49Current price is: $8.49.
CLAM SHACK™ GUMBO – HEARTY CHUNKS OF WHITE MEAT CHICKEN, SAVORY UNCURED SAUSAGE, TENDER SHRIMP, LONG GRAIN RICE, VEGETABLES AND SPICES MAKE THIS A SEAFOOD LOVERS FAVORITE
HEAT & SERVE
18OZ PACKAGE
Clam Shack™
Clam Shack Gumbo was made famous by their seaside Clam Shack in Rhode Island. This gumbo is loaded with uncured sausage, chicken and tender shrimp and is finished with the right blend of okra and rice. For more than 125 years the Blount name has been synonymous with seafood.
Locally made in New England
Ingredients
WATER, TOMATOES, OKRA, UNCURED CHOURICO SAUSAGE WITH NO ADDED NITRITES OR NITRATES EXCEPT NATURALLY OCCURRING NITRATES IN CELERY POWDER (PORK, WATER, NONFAT DRY MILK, SALT, PAPRIKA, SPICES, GARLIC, CELERY POWDER), WHITE MEAT CHICKEN RAISED WITHOUT ANTIBIOTICS, SHRIMP, GREEN BELL PEPPERS, ONIONS, CELERY, ENRICHED LONG GRAIN PARBOILED RICE (RICE, FERRIC ORTHOPHOSPHATE, THIAMINE MONONITRATE, FOLIC ACID), CONTAINS 2% OR LESS OF: BUTTER (CREAM, SALT), MODIFIED CORN STARCH, WHEAT FLOUR, GARLIC, BEEF STOCK CONCENTRATE (BEEF, BEEF STOCK), NATURAL FLAVOR, ONION POWDER, GARLIC POWDER, SUGAR, YEAST EXTRACT, XANTHAN GUM, SALT, ORGANIC CANOLA OIL, DRY MUSTARD, NISIN PREPARATION AND SPICES.
ALLERGENS: Milk, Shellfish (shrimp) and Wheat
Cooking Instructions
Heating Instructions:
- Place unopened bag in rapidly boiling water for approximately 10 minutes (thawed) or 20 minutes (frozen).
- Stir bag in water occasionally to avoid bag sticking to the bottom.
- Carefully remove bag from boiling water.
- Cut corner of bag and pour into serving bowl.
- USE CAUTION- Bag and contents will be hot!
Microwave Instructions:
- Pour thawed product from package into microwave-safe bowl.
- Stir and loosely cover.
- Heat for 4-5 minutes or until thoroughly heated, stirring halfway.
- Let stand in microwave for 1 minute.
- Carefully remove from microwave. USE CAUTION – bowl and contents will be hot!
- NOTE: Microwave times may vary. Do not allow contents to boil.
