I was a little intimidated to make this dish. It seemed like the taste profile all depended on the roux, and how well you did it. There were so many variations of how to make the right roux, some even as far as more than a couple of hours. Either way, I jumped into making this dish head-on and served it a little differently than directed. From Cooking Light's March 2015 issue, I did not stir in the cooked rice toward the end, but cupped the rice and put the gumbo surrounding it. The dish came out just fine, and even though it might look like a lot of ingredients and steps, it could be worth the fun. 8 servings.