I made this. Didn't make any changes other than 1/4 teaspoon red-chili vs 1 teaspoon. (sorry, I'm a weakling when it comes to HOT). I also used someone elses idea here by taking the shrimp shells and simmering them in chicken broth, garlic, bay leaves (2), salt/pepper. Filtered off the fluids and used that in place of water. WOW, WOW, WOW. This was absolutely awesome! Everyone loved it! Oh and one more thing. That roux - IS A MUST. I stirred mine for 45 minutes - seriously. It wasn't until about 30-35 minutes before I could actually see it changing color. But I knew that the darker color gives it that true nutty taste. Once I added the fluids, the importance of the roux was obvious. Wow. Just wow.
I have never made Gumbo before, but I did this gumbo and it was OFF THE HOOK! All of my friends thought I was a bonafide master of creole cooking! Thank you so much for making this available! Now I'm going to see what other amazing recipes you have available! :-)
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