One of the best recipes I've ever found online in any category. I used real butter instead of bacon grease for the roux, and halved the shrimp and substituted chicken (which I briefly sauteed before adding to the soup at the same time as the sausage). Other than that, I followed the recipe pretty much verbatim, save for doing the herbs and spices more to my taste. It takes time to make, but it is so worth the wait! My son and my girlfriend, who have a limited tolerance for spicy foods, both loved it, and adding a little extra hot sauce to mine put it right where I like it without overpowering the other flavors. Kudos to you for the fantastic recipe! I will definitely be making this one again!!

Reviewed On: Dec. 30, 2012