This recipe was very good. Very tasty!! It's very spicy. So, if you don't like your food too hot, you may want to cut back and use a little less cayenne pepper, black pepper, and hot sauce. Some recipes call for "corn starch." But I found the roux is much better - more flavorful. Roux can be tricky - take your time, don't set the heat/fire too high (you definitely don't want it to burn). Roux is worth the work. Also, I had never heard of "fish stock (soup)." But I found it at an Asian store named Seafood City. I found it in boullion cubes brand named "Knorr." Surprisingly they had fish flavor and shrimp flavor. I think the fish stock along with the roux really added to the flavor. I did not use the shrimp - I used all crawfish. Shrimp and crawfish each have there own flavor. I'll make the next batch with the shrimp. Try it. It's delicious. Thanks for a great recipe!!!
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