Loved it! Changed it up based on ingredients on hand and personal preference, but the basics stayed true to the recipe. I looked in the freezer, saw shrimp and thought, "I need some Bayou food!" This hit the spot, for sure. Thanks!
I gave the roux about an hour - the last 15 minutes off the stove using risidual heat. I used two jalepenos instead of the bell pepper and one cup chicken stock in place of one cup water. This would probably be too salty for most, but perfect for us.
This is the way it's supposed to be made