Submitted by Steve Gerrard "I looked up a recipe for a seafood gumbo and went to the store with a list of ingredients. I became frustrated when I couldn't find all the items in my local Utah grocery store. On that day the store was giving samples of Chef Shamy's Crab and Lobster Bisque. I tasted it and it was wonderful. I immediately thought, "I can use this as my base for the gumbo and all I have to do is add stuff to it." My frustration turned to excitement. I picked up several containers, bought the rest of the "stuff" I wanted to add, and went home and created my "recipe". I have received so many complements and raves from family and friends, that it has become my signature dish. All made possible by Chef Shamy's wonderful bisques. My freezer will always have several containers, ready to make my day." -Steve Gerrard