“We Island” GUMBO! 
AVAILABLE AT LAST!
Add shrimp and sausage or what you like. This Gumbo, made from the freshest ingredients, should be enjoyed either from the jar or combined with entrées of your choice. Make it your way and enjoy!
Ingredients—Tomatoes, Onions, Bell Peppers, Okra. Corn Syrup, Garlic Powder, other spices & preservatives.
32 fluid ounces.
Case lots of 12 or
3 jars (minimum order).
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“We Island” Signature Spices!
Tartar Sauce: A trade secret recipe. Perfect with Fried Fish, Fried Oysters.
12 oz. Bottle.
Horseradish Cocktail Sauce: Our LowCountry blend. Steamed or Fried Shrimp, Oysters, & Crabs cry out for it!
12 oz. Bottle.
Peppered Lemon: Great for Fried Shrimp, Fried Fish; on Salads & Fried Seafood. Use with our Seafood Breader for a taste you’ll want again & again.
Ingredients—Salts, Spices, Lemon. Celery, Pepper, Sugar. Garlic, Onion.
5 oz. pkg. or
14 oz. bottle.
Roasted Garlic Pepper: Great for Baked & Broiled Fish; on Salads & Fried Seafood.
Ingredients—Salts, Spices, Garlic. Red & Green Bell Peppers. Celery. Black Pepper, Sugar, Onion.
5 oz. pkg. or
14 oz. bottle.
Garlic Crab & Shrimp Steam: A blend for Shrimp & Crabs with just the right heat & Garlic added. Season unpeeled Shrimp & whole Crabs generously. Great in Frogmore Stew or Shrimp & Grits, for that matter.
PLEASE STEAM, DON'T BOIL.
Ingredients—Salts, Spices, Garlic. Paprika, Celery. Lemon, Pickling Spice, Laurel.
5 oz. pkg. or
14 oz. bottle.
Also available in Cayenne Powered strength.
Kiwi Lime Spice: One of Our Favorite Spices. Great on Fried and Broiled Seafood & on Salads. Use with our Seafood Breader for a taste you’ll want again & again.
Ingredients—Salts, Spices, Lime Oil. Celery, Pepper, Sugar. Garlic, Onion.
5 oz. pkg. or
14 oz. bottle.
Seafood Breader: A universal blend for Fish, Shrimp, Oysters, even chicken & pork chops. With just a hint of spice. You can add any of our other signature spices to give it more flavor.
Ingredients—Yellow corn flour. Enriched wheat flour (flour, niacin, iron, thiamine monosterate, riboflavin, folic acid). Salt, spices, whey, monosodium glutamate, sodium bicarbonate, egg, onion powder, corn syrup solids, sodium aluminum phosphate, monocalcium phosphate, soy flour.
32 oz. pkg.
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“We Island” Tings!
CRAB MALLET—This handy device will allow you to crack crab claws & lobster shells without damaging the meat. Please resist the urge to hit an alleged friend, spouse, or loud children in the head with this tool.
SHRIMP DEVEINER—This tool, once mastered the use of, will reduce preparation time for fresh or frozen shrimp. For the right handed person, grab the shrimp palm down between the index finger and thumb of the left hand. Thread the tip of the deveiner under the shell of the shrimp. A very deliberate thrust along the spine of the shrimp should detach both the shell and the sand sack. The more shrimp you clean the better you get at it. (Hint...) to leave the tail on your shrimp, exit the deveiner at the last section before the tail.
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“…No Need Fuh Go Hungry in de Lowcountry”
Cooking Instructions:
Sautéed shrimp taste delicious and are better for you than deep-fried. Use any of the spices included and use olive oil, butter, lethicin spray (Pam), or a combination, enough to coat the bottom of your fry pan. The higher the heat, the more closely you'll have to pay attention, and the crispier the texture of the shrimp will be. The lower the heat, the more tender the shrimp are through and through.
DO NOT BOIL SHRIMP!! Boiling changes the texture of shrimp; they become tough.
Experiment with our blends in your seafood cooking and beyond. We say, “These spices will make anyone a good cook, and make the good cook a chef.” And I oughtta know!
