Delicious recipe! I had not successfully made roux before. I'd always been paranoid about burning it, but I went ahead and cooked on medium, stirring constantly w/ spatula, for 20 minutes, and it browned up perfectly! I think burning must be such a problem, because people walk off and leave it cooking. Used 1 can stewed tomatoes w/ onions & peppers. Also, I used only crawfish and boiled up the shells for fish stock. The crawfish had already been seasoned, so I just threw a little of Tony Chachere's creole seasoning in at the last. PERFECT!
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Delicious recipe! I had not successfully made roux before. I'd always been paranoid about...