Wow, this is great stuff! I just finished my first bowl made just as the recipe states, with just one exception: Leave out the salt and pepper and just season with the creole seasoning. I use the recipe from foodnetwork created by the Louisiana chef whose name starts with the letter 'E'. It has salt and pepper components in it, so I just wanted to avoid making it too salty while allowing the creole seasoning to come through. For everyone who says it takes an hour to get a dark roux, I submit that everyone's stove is different; I had a nice chocolate roux in about 20-25 minutes. One other minor difference, I baked two chicken halves that were seasoned generously with Tony's (another cajun seasoning that you Louisiana folks will know well) and used those instead of the rotisserie chicken. Came out fantastic, and way more stew-like than the photo. The only other minor qualm I have with this recipe: Where's the hot sauce? I added some fire at the end. Now back to the kitchen for seconds.
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Wow, this is great stuff! I just finished my first bowl made just as the recipe states, with...