Gumbo Ya Ya

Terrific recipe. Should go into my frequent rotation. I didn't let my roux go quite long enough, and I would have liked a little more of that deep dark flavor, but I bring this up because even with a roux that was more milk chocolate-colored than brick, it was in the right neighborhood. The flour on the chicken also lightens the roux and adds thickening - I found it took ~7 cups of stock, not 6, to get the desired consistency and even then it got gloppy when cold.

Similarly, I think there's room to be more aggressive in the seasonings. As written it was fine, but I noticed people adding hot sauce and salt and black pepper at the table. Again, that depends on a lot - the stock, the degree to which you season the chicken, personal preference.